Beetroot Carpaccio Recipe

Name: Beetroot Carpaccio
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 Beet; 1 orange; 40 g Watercress; 40 g Fresh goat cheese; 5 Pistachio nuts; 125 mL (½ cup) balsamic vinegar; 1 pinch Salt; 1 pinch Pepper

Ingredients

1 Beet
1 orange
40 g Watercress
40 g Fresh goat cheese
5 Pistachio nuts
125 mL (½ cup) balsamic vinegar
1 pinch Salt
1 pinch Pepper

PREP TIME 20m	TOTAL TIME 20m
YIELD 2

Instructions

Pour the vinegar in a small saucepan and bring to a boil over medium heat.
Cook for 5 to 10 minutes into a thick syrup.
Remove the pan from heat and let it cool.
Peel and cut the beetroot in very thin slices.
You can use raw or cooked beetroot according to your taste.
Peel and cut the orange in very thin slices.
Cut the goat cheese into rounds.
Place the beetroot and orange slices on a plate with a few watercress leaves, the cheese rounds and the pistachios.
Drizzle with the balsamic vinegar reduction and serve the beetroot carpaccio.