Two-Beet and Goat Cheese Carpaccio
Two-Beet and Goat Cheese Carpaccio
Oct 31, 2014 | 3:32 pm
Bordeaux
Two-Beet and Goat Cheese Carpaccio
This healthy take on a carpaccio uses thinly sliced raw beets instead of the traditional beef. A scoop of goat cheese in the center to top it off, and voila! A light and delicious appetizer that’s ready in minutes. Pair with a Bordeaux dry or sweet white wines.
4
Servings
Deliver Ingredients
Notes
Wine Pairings
Traditional pairing: Pair with a generous and structured Bordeaux dry white from
Graves or Pessac-Léognan.
Non-traditional paring: Select an unctuous and intense Bordeaux sweet white from Sauternes, Barsac, Cadillac, Cérons, Loupiac, or Sainte-Croix-du-Mont.
Ingredients
- 2 white beets
- 2 red beets
- Goat cheese
- Walnut oil
- Balsamic vinegar
- Chopped fresh herbs like cilantro and dill, for garnish
- Sea salt and freshly ground black pepper
Directions
Peel the beets and cut them in thin strips (ideally using a mandolin slicer).
Mash some goat cheese in a bowl.
Arrange the beets on a plate, alternating red and white beets. Drizzle the beets with balsamic vinegar and walnut oil, then sprinkle with cilantro and dill leaves. Place one or two scoops of goat cheese. Sprinkle the dish with ground pepper and sea salt.
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