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.
Beet Carpaccio with Goat Cheese
- Cooking and Prep: 1 h 15 m
- Serves: 2
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.
For best results and an ultra-smooth salad texture, use a vegetable peeler or the thinnest blade on your food processor.
Photography: Daniel Lailah
Food Styling: Amit Farber