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Le Chaudron recipe
Carpaccio de betterave chèvre
Beet carpaccio with goat cheese
⏱ 20 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3cooked beets
150 g (5 oz)fresh goat cheese
50 g (2 oz)chopped walnuts
3 tbspwalnut oil
2 tbspbalsamic vinegar
1bunch chives, chopped
- 3 cooked beets
- 150 g (5 oz) fresh goat cheese
- 50 g (2 oz) chopped walnuts
- 3 tbsp walnut oil
- 2 tbsp balsamic vinegar
- 1 bunch chives, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Slice the beets very thinly on a mandoline.
- Arrange overlapping on plates.
- Crumble the goat cheese over.
- Sprinkle with chopped walnuts.
- Whisk the walnut oil with the balsamic and drizzle over.
- Sprinkle with chives and chill a few minutes before serving.
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