Beetroot carpaccio with pomegranate and soft goat’s cheese

Total time: 20m
Preparation Time: 20m

For 2 people


Marlene Rissi - marlenes sweet things

Nutritional Information

Contains 469 Kcal, 10g Protein, 31g Carbohydrates, 33g Fat


  • Caramelized nuts
  • 2 tbsp sugar
  • 2 tbsp water
  • 70 g walnut kernels
  • Carpaccio
  • 200 g boiled beet, thinly sliced
  • 0.5 tbsp olive oil
  • 0.25 tbsp apple vinegar
  • salt and pepper to taste
  • 100 g pomegranate seeds
  • 70 g soft goats' cheese

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  • Caramelized nuts

    Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, place on a sheet of baking paper, leave to cool.
  • Carpaccio

    Arrange the beetroot slices on plates, drizzle oil and vinegar over the top, season. Roughly chop the nuts and scatter them over the beetroot with the pomegranate seeds and soft goat’s cheese.

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