Raw Beetroot Carpaccio with Goats Cheese

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I really enjoy simple meals like this beetroot carpaccio. Lately I was thinking about what it is about cooking that makes it so attractive to me. Why is cooking such a passion?

And I think I found the answer with this dish. I had a not-so-good day: my email inbox exploded at 9.30 AM already, people kept calling me with stupid questions, I ran out of coffee…


And then I came home. Luckily I already did some groceries so I could skip that. I chopped some beetroots, made a simple dressing, sprinkled with parsley, sunflower seeds and goats cheese… and it made my day. Within minutes and without much hassle I created something that tasted so good and totally lifted me up.

This dish made me realise why cooking is my hobby: it’s an easy way to create, to comfort, to entertain, to bring pleasure. Food can do all that. And it doesn’t have to cost much money or be hard to do.

Seriously, try this beetroot carpaccio after a long day. I’m sure you’ll feel better too!

Raw Beetroot Carpaccio with Goats Cheese

Total Time: 10 minutes

Raw Beetroot Carpaccio with Goats Cheese

  • 4 raw beet roots
  • 70g soft goats cheese
  • parsley, to taste
  • 3 tbsp sunflower seeds
  • for the dressing:
  • 4 tbsp olive oil
  • 2 tbsp English mustard
  • 2 tbsp honey

Peel the beetroot and slice them in thin slices (if you have a mandoline, then you can use that).

Place the beetroot on a plate and sprinkle with crumbled goats cheese, chopped parsley and some sunflower seeds.

For the dressing, mix all ingredients together. Dazzle on the beetroot carpaccio



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1 comment

  • Reply Rachel 04.05.2016

    It looks so good! thanks for sharing lots of love

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