A delicious combination of beetroot, figs and goats cheese come together to create this fresh and summery Beetroot Carpaccio.
For the Grilled Figs:
For the Dressing:
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.
Recipe as PDF
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