Can’t Beet This

vegetarian

Ingredients

  • 2 cooked beets
  • 1 fresh watermelon radish
  • 2 tbsp crumbled goat’s cheese
  • 2-3 red sorrel leaves
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt & pepper, to taste
  • 1 tsp crushed walnuts
  • Microgreens, for topping

Preparation

  • Make a mixture of the olive oil, lemon juice, salt & pepper in a bowl and keep aside.
  • Use a handheld vegetable slicer or sharp knife to thinly slice the beets and watermelon radish.
  • On a platter, lay out the sliced beets & slightly overlap them. Then place the watermelon radish on top.
  • Plate your carpaccio with red sorrel leaves (or any other greens), micro greens and goat’s cheese.
  • Carefully pour the olive oil mix on top (without ruining your plating).
  • Top it off with crushed walnuts and fall in love with the different textures.