Beet Carpaccio with Goat Cheese

Recipe By Leah Barzel

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.

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

Start Cooking

Prepare the Salad

Combine all vegetables, except for sprouts, in a salad bowl.
Sprinkle with goat cheese and walnuts.
Combine dressing ingredients and pour onto salad.
Sprinkle sprouts over salad and serve. Salad can be refrigerated for up to one day.