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Beetroot Carpaccio with Goats Cheese & Pine Nuts



Ingredients: Serves 4 (as a side / starter)

  • 2 medium-size beetroot
  • 100 g goat’s cheese – a hard one you can grate works really well with this
  • Handful of microgreens / sprouting seeds
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • Handful of mint leaves, finely chopped (or sub for fresh thyme)
  • ½ tablespoon lime juice
  • 1 tsp honey
  • 1 tsp mustard
  • Salt / pepper
  • 1 tbsp of pine nuts, toasted


  1. Peel and wash your fresh beetroot then bake in the oven at 180 degrees (fan) for around 40 minutes until soft but still with some bite – to avoid too much roasting, cover in tin foil.
  2. Thinly slice the beetroot and lay on the serving plate.
  3. In a bowl, mix the olive oil, apple cider vinegar, fresh mint leaves, honey, mustard and a pinch of salt. 
  4. Wisk all the ingredients together until combined then drizzle over the beetroot.
  5. Take the hard goat’s cheese and grate large slices (as you would with parmesan) and sprinkle over the top of the beetroot.
  6. Top with the sprouting seeds and pine nuts before service.

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