- 1 raw red beetroot
- 1 small raw chioggia beetroot
- 8 walnuts
- 50 g ILE DE FRANCE® Chèvre
- 4 tablespoons walnut oil
- Around 10 basil leaves
- “Fleur de sel” salt, freshly ground pepper
Peel and rinse the beetroots. Dry thoroughly.
Using a vegetable slicer, slice the beetroots very thinly and gradually arrange in a
circle on 4 separate plates.
Crumble the goat’s cheese with a fork and arrange on the plates.
Roughly crush the nuts.
Sprinkle the nuts, oil and basil leaves over the beetroot on each plate.
Season to taste with salt and pepper, and serve immediately.
Serving suggestion: serve this carpaccio as a starter, perhaps with granary bread.
Tip: try replacing the walnuts and walnut oil with hazelnuts and hazelnut oil.
Poitou-Charentes region of France is well known for its premium quality and richtasting goat’s milk. ILE DE FRANCE® Goat cheeses logs have been chosen with care and with due respect to French cheese...