Carpaccio De Betabel Con Queso De Cabra Y Miel De Agave Recipe

Time1h 30m

Serves4

Roasted beet carpaccio with goat cheese and agave dressing

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Ingredients

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1
Roast the beets
Preheat the oven to 200°C (400°F). Rinse 3 medium beets, trim the greens, and wrap each beet in aluminum foil with a pinch of salt. Roast for 45–60 minutes, or until tender. Let cool, then peel.
2
Slice and arrange beets
Peel the roasted beets and slice them as thin as possible with a sharp knife or mandoline. Arrange slices on chilled plates in overlapping circles or a flat sheet to form a carpaccio base.
3
Prepare the agave dressing
In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1.5 tablespoons agave nectar, 0.25 teaspoon salt, and 0.25 teaspoon black pepper until emulsified.
4
Dress the beets
Lightly drizzle a portion of the dressing over the beet slices, just enough to lightly coat them.
5
Add cheese and garnish
Crumble 120 g goat cheese over the beets. Scatter 1 cup microgreens or arugula and 2 tablespoons toasted pine nuts. Finish with an extra crack of black pepper if desired.
6
Serve
Serve immediately as a refined appetizer.