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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