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
10 
grilled figs
1 handful
of freshly grated horseradish

For the Grilled Figs:

10 
grilled figs
3 tbsp
olive oil

For the Dressing:

100 ml
olive oil
100 ml
white wine vinegar
some beetroot juice
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

Recipe as PDF

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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

Thank you for your feedback!

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

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