Beetroot Carpaccio with Goat Cheese Mousse - Vegetarian

The Beetroot Carpaccio with Goat Cheese Mousse is an exquisite appetizer that showcases the harmony of flavors between the earthy sweetness of beetroot and the rich creaminess of goat cheese. Thinly sliced beetroots are beautifully arranged and topped with a luscious mousse, creating a dish that's both visually stunning and mouthwateringly delicious.

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Temps de préparation 15

Temps de cuisson 1

Temps total 1

Type de plat Appetizer

Cuisine Mediterranean

Portions servings

Calories 220 kcal

Ingrédients

2 medium beetroots

100 g goat cheese

2 tablespoons heavy cream

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons balsamic glaze

1 tablespoon olive oil

1/4 cup arugula, for garnish

1 tablespoon chopped walnuts, for garnish

1 tablespoon fresh chives, chopped, for garnish

Instructions

Preheat oven to 200°C (400°F). Wrap the beetroots in aluminum foil and bake them for about 45-60 minutes, or until tender. Let cool, then peel and thinly slice the beetroots.
In a bowl, combine the goat cheese, heavy cream, honey, salt, and black pepper. Whip until smooth and creamy.
Arrange the beetroot slices on a serving plate in an overlapping pattern.
Drizzle the balsamic glaze and olive oil over the beetroots.
Using a piping bag or a spoon, place dollops of goat cheese mousse on top of the beetroot slices.
Garnish with arugula, chopped walnuts, and fresh chives.
Serve immediately and enjoy.

Nutrition (per 100g)

Keyword appetizer, arugula, balsamic glaze, beetroot, carpaccio, colorful dish, creamy mousse, elegant presentation, fall recipes, festive dish, fresh ingredients, goat cheese, gourmet, healthy eating, Mediterranean cuisine, nutritious, quick to make, seasonal, vegetarian

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Beetroot Carpaccio with Goat Cheese Mousse – Vegetarian