Beet Carpaccio with Goat Cheese

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Beet Carpaccio with Goat Cheese

Beet carpaccio with goat cheese - Beautifully aromatic and visual highlight.

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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
235
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie235 kcal(11 %)
Protein5 g(5 %)
Fat17 g(15 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.1 mg(7 %)
Folate73 μg(24 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C14 mg(15 %)
Potassium528 mg(13 %)
Calcium104 mg(10 %)
Magnesium29 mg(10 %)
Iron1.5 mg(10 %)
Iodine7 μg(4 %)
Zinc0.5 mg(6 %)
Saturated fatty acids4.7 g
Uric acid28 mg
Cholesterol18 mg

Ingredients

for
4
Ingredients
500 grams Beets (Uncooked; vacuum packed)
120 grams Goat cheese
2 shallots
½ Apple
1 bunch Fresh herbs (such as basil, thyme, rosemary)
2 garlic cloves
2 Tbsps balsamic vinegar
5 Tbsps olive oil
100 milliliters Vegetable broth (warm)
How healthy are the main ingredients?
Goat cheeseolive oilshallotApplegarlic clove

Preparation steps

1.

Cut beet into thin slices.

2.

Cut goat cheese in cubes. Peel shallots and cut into thin rings. Peel apple, cut in half and remove core. 

3.

Rinse herbs, shake dry and chop. Peel garlic and squeeze through a press.

4.

For the vinaigrette, mix herbs in a bowl with garlic, vinegar, oil and broth.

5.

Arrange beet, goat cheese, shallots and apple on 4 plates, drizzle with the vinaigrette and serve.