Beetroot carpaccio with whipped goat cheese and caramelised walnuts
A delicious salad with crisp beetroot carpaccio and tangy goat cheese topped with crunchy caramelised walnuts that is great as a dinner party starter or can be adapted into a canape on a crostini!
Equipment
- Oven tray
- mixing bowl
- Whisk
Ingredients
- 6 beetroot
- 150 grams walnuts
- 50 grams granulated sugar
- 375 grams goat cheese
- 30 grams cream cheese
- 1 tablespoon milk
- 75 grams arugula
- 3 tablespoon walnut oil
- 1 tablespoon sherry vinegar
- 1 teaspoon dijon mustard
- salt and pepper
Instructions
- Preheat the oven to 175 C / 350 F
- Spread the walnuts on a tray and toast in the oven for five minutes until fragrant
- Scatter over the sugar, shake the tray to make sure the nuts are coated on all sides and return to the oven for a further five minutes or until the sugar has caramelised around the nuts.
- Remove from the oven, and sprinkle over the salt, making sure the nuts don't all clump together. Be careful, they'll be hot!
- Allow them to cool whilst you prep everything else.
- Peel and slice your beetroot into thin 2mm rounds, taking care to keep them even.
- Place your goat cheese and cream cheese into a bowl and whisk until smooth and incorporated, adding a tablespoon of milk to slacken it.
- Make your dressing by mixing the walnut oil, dijon mustard and sherry vinegar in a jar and seasoning with salt and pepper.
- Assemble your salad by spreading the beetroot carpaccio on plates in a circle, spooning some whipped goat cheese into the centre and then placing a handful of rocket leaves/arugula on top. Scatter over some of the caramelised walnuts then drizzle over some dressing. Serve and enjoy!
Nutrition
Calories: 481kcalCarbohydrates: 20gProtein: 17gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 17gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 325mgPotassium: 452mgFiber: 4gSugar: 16gVitamin A: 1046IUVitamin C: 6mgCalcium: 154mgIron: 3mg
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