Stuffed figs on beetroot carpaccio

Name: Stuffed figs on beetroot carpaccio
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Cider vinegar; 2 TABLESPOONS liquid honey; 7-10 Tbsp salt and pepper; 3 TABLESPOONS Oil; 1 handful (approx. 30 g) Babyleaf salad; 3 small red beets (approx. 400 g); 1 big onion; 1 TEASPOON Flour; 2-3 TABLESPOONS Walnut kernels; 4 Figs; 100 g Fresh goat cheese

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 TABLESPOONS Cider vinegar
2 TABLESPOONS liquid honey
7-10 Tbsp salt and pepper
3 TABLESPOONS Oil
1 handful (approx. 30 g) Babyleaf salad
3 small red beets (approx. 400 g)
1 big onion
1 TEASPOON Flour
2-3 TABLESPOONS Walnut kernels
4 Figs
100 g Fresh goat cheese

Directions

1
Whisk vinegar, 1 tablespoon honey, salt and pepper. Stir in 2 tablespoons of oil. Wash the salad and drain well.
2
For the carpaccio beetroot, clean, peel and slice into thin slices (be careful, it stains strongly! Wear disposable gloves). Line four plates with beetroot, drizzle vinaigrette over them.
3
For the topping, peel the onion, cut into thin rings and dust with flour. Heat 1 tablespoon of oil in a frying pan. Fry the onion rings until crispy. Coarsely chop the nuts and fry them briefly. Add 1 tablespoon honey and caramelise everything lightly. Remove from the heat.
4
For the figs, wash and clean the fruit, make a deep cross incision at the base of the flower and press them apart slightly. Fill with cream cheese, place on the beetroot and sprinkle with onion-nut mixture. Spread the salad on the carpaccio.