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Beet Carpaccio with Arugula and Goat Cheese

By chef Gulasch

Autumn carpaccio of cooked beets with arugula and goat cheese. Healthy and light well-balanced dish.

8 min
Easy

5 min prep · 3 min cook

Beet Carpaccio with Arugula and Goat Cheese
453 kcal · per serving
Protein 22g Carbs 41g Fat 22g
Ingredients

What you will need

5 items · serves 1
  • Cooked Beetroot 150 g
  • Goat Cheese 60 g
  • Arugula / Rocket 0.25 pcs
  • Pumpkin Seeds 0.5 tbsp
  • Honey 1 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

6 steps · 3 min cook

  1. Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them shortly.

  2. Slice the beets. Slice the beets into thin rounds.

  3. Toss the salad. Toss the arugula with a little olive oil.

  4. Mix the dressing. Mix olive oil with honey and season with salt and pepper to make a simple dressing.

  5. Toast the pumpkin seeds. Toast the pumpkin seeds in a dry pan for about 1-2 minutes over medium heat, until they become fragrant.

  6. Serve. Serve drizzled with the prepared dressing.

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