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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Beetroot
Wash the beetroot thoroughly and trim the ends. Boil or roast the beetroot until tender, about 45 minutes if boiling or 60 minutes if roasting. Allow to cool, then peel the skin off and slice thinly.
- 2
Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to create a dressing.
- 3
Assemble the Carpaccio
On a serving plate, arrange the beetroot slices in a circular pattern. Crumble the goat cheese over the beetroot and sprinkle with chopped walnuts and parsley.
- 4
Drizzle and Serve
Drizzle the dressing over the assembled carpaccio and serve immediately as an appetizer or light meal.