Beetroot Carpaccio

A tasty cold starter of marinated beetroot, fresh goat’s cheese and other ingredients, served well chilled.

Ingredients:

3 pcs of tennis ball sized beetroot 1 pc piece of fresh ginger about 3 cm in size 150 g fresh goat cheese 1 handful of pine nuts 100 ml olive oil 3 tbsp orange juice 100% 2 tablespoons of wine vinegar 2 tablespoons honey from the flowers 1 tablespoon of caster sugar 1 tbsp soy sauce thyme pepper salt

Procedure:

1. Slice the cleaned beets as thinly as possible
2. Prepare the marinade; boil the vinegar with salt and sugar, add honey, pepper, oil, orange juice, thyme, soy sauce and whisk everything together
3. Grate the ginger with the skin, squeeze out the juice and pour it into the marinade
4. Pour the marinade into a thick plastic bag and place the beet slices in it, they should marinate in the fridge for at least 12 hours, ideally up to 2 days
5. Place the beet slices decoratively on a plate, crumble the cheese over them and sprinkle with dry roasted pine seeds.

Recommendation:

Fresh arugula, field greens, or fake lobster spread are great as a side dish for beetroot carpaccio.