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
- total
- Easy
- level
5 min prep · 3 min cook
What you will need
-
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.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them shortly.
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Slice the beets. Slice the beets into thin rounds.
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Toss the salad. Toss the arugula with a little olive oil.
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Mix the dressing. Mix olive oil with honey and season with salt and pepper to make a simple dressing.
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Toast the pumpkin seeds. Toast the pumpkin seeds in a dry pan for about 1-2 minutes over medium heat, until they become fragrant.
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Serve. Serve drizzled with the prepared dressing.
Ratings and comments
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