Quick & Easy
Beetroot carpaccio with goats cheese and walnuts
Although this no-cook starter idea sounds fancy, it's really a simple beetroot salad. Thin slices of sweet, earthy beetroot are slicked with a mustardy dressing and topped with tangy goats' cheese. Using rainbow beetroot makes it a little extra.
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 2 tsp red wine vinegar
- pinch caster sugar
- 200g/7oz cooked beetroot (not in vinegar), finely sliced
- 80g/2¾oz soft goats’ cheese, crumbled
- 50g/1¾oz walnuts, roughly chopped
- salt and freshly ground black pepper
Directions:
- Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper.
- Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve.