Beetroot Carpaccio

Total time 30 mins

20 mins preparation time

10 mins cooking time

A delicious combination of beetroot, figs and goats cheese come together to create this fresh and summery Beetroot Carpaccio.

Ingredients

4 portion(s)

500 g

boiled beetroot

150 g

goats’ cheese

grilled figs

1 handful

of freshly grated horseradish

For the Grilled Figs:

3 tbsp

Kikkoman Naturally Brewed Sweet Soy Sauce

grilled figs

3 tbsp

olive oil

For the Dressing:

100 ml

olive oil

100 ml

white wine vinegar

some beetroot juice

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tsp

Honey

Black pepper for seasoning

zest and juice of 1 lemon

Preparation

Step 1

For the dressing, mix all the ingredients together well.

Step 2

Thinly slice the beetroot, marinate with the dressing. Serve nicely on a plate with horseradish and goats cheese on top of the beetroot.

Step 3

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.

Step 4

Place the grilled figs on the centre of the carpaccio. Season and serve immediately.

Recipe-ID: 599

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Naturally Brewed Sweet Soy Sauce

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!