Recipe by Leah Barzel

Beet Carpaccio with Goat Cheese

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Beet Carpaccio with Goat Cheese
Dairy Dairy
Easy Easy
2 Servings
Allergens

Contains

- Dairy - Tree nuts
1 Hour, 15 Minutes
Diets
- Vegetarian - Gluten Free - Low Carb - No Refined Sugar - Pescatarian - Paleo

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

Salad Ingredients

  • 1 Gefen Beet, peeled and sliced thinly

  • 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

  • 3 tablespoons freshly squeezed lemon juice

  • 1/2 teaspoon salt

Directions

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.

Tips:

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  

Recipe tags

9 days cheese citrus color easy gourmet fresh vegetables gluten free goat cheese nuts protein savory Shavuos walnuts
Beet Carpaccio with Goat Cheese

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