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    Thursday, March 03, 2016

    Beetroot carpaccio with goat’s cheese & mint snack recipes



     
    Beetroot carpaccio with goat’s cheese & mint snack recipes
        Ingredients


        5 beetroot bulbs, trimmed
        2 tablespoons extra virgin olive oil
        1 tablespoon red wine vinegar
        1/2 teaspoon raw sugar
        80g goat’s cheese, crumbled
        1/3 cup fresh mint leaves


    Beetroot carpaccio with goat’s cheese & mint snack recipes
        Method

        Step 1

        Preheat oven to 200°C. Wrap each beetroot bulb in foil. Place in a roasting pan and roast for 1 hour or until the beetroot is tender when pierced with a skewer. Set aside to cool slightly.
        Step 2

        Meanwhile, whisk the oil, vinegar and sugar in a jug.
        Step 3

        Wearing rubber gloves to avoid staining your hands, remove the skin from the beetroot and discard. Use a large sharp knife to cut the beetroot into very thin slices. Arrange the beetroot, overlapping, on a large serving platter.
        Step 4

        Scatter the goat’s cheese over the beetroot and drizzle with the dressing. Season with salt and pepper. Top with the mint leaves.
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    Item Reviewed: Beetroot carpaccio with goat’s cheese & mint snack recipes Rating: 5 Reviewed By: Mrs. Chef
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