Beet Carpaccio with Goat Cheese and Arugula

Ingredients

• 45 g walnut kernels (3 tbsp)
• 160 g arugula (2 bunches)
• 4 cooked beetroot roots
• 100 g goat fresh cheese (whole piece)
• 1 lemon
• 3 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Lightly toast the walnuts in a hot dry pan, remove and let cool.

2. 2.

   Wash, rinse, and spin-dry the arugula. Slice the beets into very thin rounds with a paring knife and arrange them on plates in a rosette pattern.

3. 3.

   Slice the goat cheese into 8 mm thick slices, halve them, and place on top of the beet rounds. Put the arugula in the center. Roughly chop the walnuts and sprinkle over the dish.

4. 4.

   Squeeze half a lemon, whisk 1½ tbsp lemon juice with the oil, season with salt and pepper, and drizzle over the carpaccio. Serve immediately.