Apple and Beet Carpaccio with Goat Cheese
Apple and Beet Carpaccio with Goat Cheese - Smart gourmet eating with crispy topping. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
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.
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 480 mg | (12 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 2 Tbsps Walnut (chopped)
- 2 sprigs thyme
- 4 Tbsps Spelt flakes
- 4 Tbsps honey
- salt
- 4 ozs Goat cheese (8 medallions )
- 8 ozs acidic Apple (i.e. Granny Smith)
- 9 ozs Beets (2 - precooked & vacuum packed)
- 2 Tbsps olive oil
- 2 Tbsps organic apple cider vinegar
- peppers
- 4 ozs whole wheat Baguette (sliced)
Kitchen utensils
Preparation steps
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.
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.
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.
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.
Arrange the goat's cheese and honey-spelt crunch on the apple and beet carpaccio and serve with baguette.
