Beet Carpaccio with Goat Cheese

 

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• Cooking and Prep: 1 h 15 m
• Serves: 2
• Contains:

An elegant salad that could have come straight from the kitchen of your favorite dairy restaurant! This salad combines goat cheese with fresh vegetables, and I recommend using the real thing. But even if you do choose to substitute salted feta cheese, you'll still enjoy a yummy treat.

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Ingredients (9)

Salad Ingredients

• 1 Gefen Beet, peeled and sliced thinly 

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  Gefen Vacuum Packed Organic Beets

• 4 radishes, quartered

• 1/2 red onion, thinly sliced

• 1 and 1/2 ounces (40 grams) goat cheese

• 10 walnuts, coarsely chopped

• handful sprouts, any type 

Dressing

• 4 tablespoons Gefen Olive Oil

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  Gefen Olive Oil

• 3 tablespoons freshly squeezed lemon juice

• 1/2 teaspoon salt 

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Start Cooking

Prepare the Salad

1. Combine all vegetables, except for sprouts, in a salad bowl.

2. Sprinkle with goat cheese and walnuts. 

3. Combine dressing ingredients and pour onto salad.

4. Sprinkle sprouts over salad and serve. Salad can be refrigerated for up to one day.

Tip:

For best results and an ultra-smooth salad texture, use a vegetable peeler or the thinnest blade on your food processor.

Credits

Photography: Daniel Lailah 

Food Styling: Amit Farber