Healthy Gourmet Kitchen

Apple and Beet Carpaccio with Goat Cheese

and honey and spelt crunch
5
Average: 5 (14 votes)
(14 votes)
Apple and Beet Carpaccio with Goat Cheese

Apple and Beet Carpaccio with Goat Cheese - Smart gourmet pleasure with crispy topping. Photo: Iris Lange-Fricke

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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Healthy, because

Even smarter

Beets owes their unique ruby-red color to the natural coloring agent betanin, which has powerful antioxidant properties.

Instead of walnuts, you can use pecans, pine nuts, or pumpkin seeds.

Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 tablespoons
Walnuts (chopped)
2 sprigs
4 tablespoons
4 tablespoons
4 ounces
goat cheese disk (8 medallions )
8 ounces
acidic Apples (i.e. Granny Smith)
9 ounces
Beet ((2-precooked & vacuum packed)
2 tablespoons
2 tablespoons
4 ounces
whole wheat Baguette (sliced)
Preparation

Kitchen utensils

1 Apple corer, 1 Cutting board, 1 Large knife, 1 Baking sheet, 1 Platter

Preparation steps

1.

Chop walnuts. Wash the thyme, shake dry and pluck the leaves. Thoroughly mix the walnuts with thyme leaves, spelt flakes, honey and 1 pinch of salt.

2.

Put the goat cheese medallion on a baking tray lined with baking paper. Pour honey-spelt crunch on top and bake in a preheated oven at 390°F for about 12 minutes until golden brown.

3.

In the meantime, wash the apples and core them with a core cutter. Cut or slice the apples and beets into very fine slices and spread on a platter or plate.

4.

Mix olive oil with apple vinegar and season with salt and pepper. Spread the vinaigrette over the carpaccio (apple and beet slices) and let it steep for 5 minutes.

5.

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