Colorful Beetroot carpaccio with a mint pistachio vinaigrette and creamy goat cheese
 
Ingredients
  • 4 Medium sized beetroots
  • 2 Tbsp balsamic vinegar
  • 50g Peeld Pistachios
  • ½ Cup tightly packed mint leaves (and a few small ones for decoration)
  • ½ Cup olive oil
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp honey
  • ½ Grated lime skin
  • ¼ Tsp kosher salt
  • Freshly ground pepper
  • Swirl of balsamic truffle glaze (optional)
  • 70g Goat cheese
Instructions
  1. Heat oven to 190°C
  2. Wrap each beetroot in foil paper and drip a few drops of balsamic vinegar and water on it. Close it tight and place them in the oven for 45-60 minutes until you can pierce a knife in it easily, but there is still some resistance in the middle.
  3. Remove from the oven and open the wrap, let it cool down complete before peeling the skin. Place in an airtight container and refrigerate for al teast 2 hours.
  4. Lower the heat of the oven to Heat oven to 160°C and place the peeled pistachios on a baking sheet. Place them in the oven for 20 minutes until lightly roasted.
Prepare the vinaigrette
  1. In a food processor, add mint, olive oil, white wine vinegar, Dijon mustard, honey, grated lime peel and salt and pepper and process until almost smooth.
  2. Add a handful of pistachios and pulse a couple times, until very roughly chopped
Assemble
  1. Using a mandoline, cut the beets thinly and arrange them on a large plate. Brush with olive oil and swirl with balsamic truffle glaze if using.
  2. Add small dollops of the mint pistachio vinaigrette
  3. Break down little pieces of the goat cheese and spread them around
  4. Decorate with some tiny mint leaves and broken pistachios
Recipe by at https://www.kerenruben.com/recipes/colorful-beetroot-carpaccio-mint-pistachio-vinaigrette-goat-cheese/%20