- 1 medium beetroot
- salt and pepper
- Mild vinegar
- Fresh Luxembourg goat's cheese (e.g. from the Bio Baltes farm of the Mullerthal)
- Luxembourg Walnut Oil by André Zewen
- A few fresh sprouts
Wash the beetroot and wrap it firmly in silver foil. Cook in the oven at 200° C for 40 to 60 minutes.
Allow to cool, peel and cut into very fine slices with a sharp knife or mandolin. Arrange overlapping on a plate like a carpaccio. Season with salt and pepper, add some mild vinegar and the nut oil, sprinkle with chopped walnuts and the goat cheese. Finish with some fresh sprouts and serve.
Check out this amazing article on the benefits of Beetroot!
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