Apple-Beet Carpaccio with Goat Cheese and Honey-Spelt Crunch

Ingredients

• 30 g Walnuts (2 tbsp)
• 2 sprigs thyme
• 40 g Spelt flakes (4 tbsp)
• 60 g Honey (4 tbsp)
• Salt
• 100 g Goat Camembert (8 small wedges)
• 200 g tart apples 1 piece; e.g. Boskop)
• 250 g Beetroot (2 bulbs; pre-cooked & vacuum-packed)
• 20 g olive oil (2 tbsp)
• 20 g Apple cider vinegar (2 tbsp)
• Pepper
• 120 g Whole grain baguette (4 slices)

Instructions

1. 1.

   Chop the walnuts. Wash thyme, shake dry and pluck the leaves. Thoroughly mix walnuts with thyme leaves, spelt flakes, honey and a pinch of salt.

2. 2.

   Place goat cheese wedges on a baking sheet lined with parchment paper. Sprinkle with honey-spelt crunch and bake in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for about 12 minutes until golden brown.

3. 3.

   Meanwhile, wash apples and core them with an apple corer. Slice or julienne apples and beetroot very thinly and arrange on a serving platter.

4. 4.

   Vigorously whisk olive oil with apple cider vinegar and season with salt and pepper. Drizzle vinaigrette over the carpaccio and let it marinate for 5 minutes.

5. 5.

   Arrange goat cheese and honey-spelt crunch on the apple-beet carpaccio and serve with baguette.