Beetroot Carpaccio


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 Sweet 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.

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