Beetroot Carpaccio
A delicious combination of beetroot, figs and goats cheese come together to create this fresh and summery Beetroot Carpaccio.
- Serves4
- Preparation Time20 mins
- Cooking Time10 mins
Ingredients
- 500g boiled beetroot
- 150g goats’ cheese
- 10 grilled figs
- Handful of freshly grated horseradish
- 150g goats’ cheese
- 10 grilled figs
- Handful of freshly grated horseradish
For the Grilled Figs
- 3 tbsp Kikkoman Naturally Brewed Soy Sauce
- 10 Figs
- 3 tbsp olive oil
For the Dressing
- 100ml olive oil
- 100ml white wine vinegar
- 1tbsp beetroot juice
- 3 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tsp Honey
- Black pepper for seasoning
- zest and juice of 1 lemon
Method
For the dressing, mix all the ingredients together well.
Thinly slice the beetroot, marinate with the dressing. Serve nicely on a plate with horseradish and goats cheese on top of the beetroot.
To prepare the figs, wash them and quarter them. Heat a pan with olive oil and sauté briefly with Kikkoman Naturally brewed sweet soy sauce until caramelised.
Place the grilled figs on the centre of the carpaccio. Season and serve immediately.
