afoona
Beet Carpaccio with Goat Cheese and Arugula
Salads

Beet Carpaccio with Goat Cheese and Arugula

An elegant beet carpaccio with goat cheese, arugula and a balsamic-honey dressing — an impressive, healthy starter for any occasion.

⏱ 45 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, vinegar, honey, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Slice the beets very thin with a sharp knife and arrange the slices on a serving plate in an overlapping layer.
    KnifeCutting boardServing platter
  2. 3
    Crumble the cheese over the beets, and sprinkle the leaves and nuts on top.
  3. 4
    Drizzle with the dressing and serve immediately.
    💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
225calories
8 gprotein
14 gcarbs
15 gfat
● protein 14%● carbs 25%● fat 61%

Per serving (136 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (4)

  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Serving platter · Also works: Plate (None)

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