1 Beetroot 1 Shalott (finely sliced) Salt and pepper 2 tbs Vinegar (White wine vinegar) 2 tbs Oil (Walnut oil) 4 tbs Oil (Olive oil) 1 tbs Linseed oil 1 tsp Honey (Liquid acacia honey) 1 tsp Mustard Lamb´s lettuce Seasonal herbs 2 tbs Chopped walnuts, chopped linseeds 180 g GAZİ Goats cheese
1. Finely slice the beetroot and place on the plates. Season with salt and pepper and garnish with the shallots.
2. For the dressing: Mix the olive oil, walnut oil and linseed oil with the honey and mustard. Season with salt and pepper and drizzle over the beetroot.
3. Rinse the lamb´s lettuce and sprinkle with the GAZİ Goat´s cheese over the beetroot.
4. Pan roast the pine nuts, mix with the walnuts and sprinkle over the carpaccio. If you prefer you can also cook with seasonal herbs. When ready drizzle with the dressing and serve.
TIP: Wear kitchen gloves to avoid the beetroot staining your hands.