Beetroot and Goat Cheese Carpaccio

Cooked beetroot cut into slices, marinated, decorated with slices or torn pieces of goat cheese.

Ingredients:

3 pieces of beetroot

. 200 g of goat cheese 2 tbsp olive oil 1 tsp white balsamic vinegar drop of truffle oil pinch of salt water with vinegar and salt to cook the beets snippets of green parsley leaves for garnish

Procedure:

1. Boil about 1 litre of water with 2 tablespoons of vinegar and 1 tablespoon of salt, boil the beetroot with the skin in the vinegar water for about 20 minutes until soft
2. Remove and peel the beetroot, cut into slices preferably with a decorative knife (use gloves, beetroot stains a lot!)
3. Mix the olive oil with white balsamic vinegar, salt and a drop of truffle oil and leave to marinate in a cool place
4. Serve the beetroot rounds on a plate with slices (rounds) of goat’s cheese, or tear the cheese into chunks and mix with the beetroot.

Recommendation:

As an additional garnish, arugula leaves can be used, or a mixture of small leaf lettuces.