Beetroot carpaccio

Course Entree
Servings 6 pax


  • 300 g Bieten
  • 1 Tablespoon Citroensap
  • 3 Tablespoon Olijfolie
  • 50 g Walnoten
  • 3 Tablespoon Peterselie
  • 60 g Geitenkaas Soft
  • 60 g Geitenkaas Hard
  • 100 g Rucola


  • With the mandolin, cut the beets into thin slices. Place them in beautiful circels on the plates. Place a slice in the middle of each plate. Pour a seralong lemon juice and olive oil over it and sprinkle with walnuts, parsley and salt and pepper. Place small toes of soft goat cheese on the beets. Scrape of the hard goat cheese over it, put some rocket salad over it and drizzle with some olive oil.
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