Goat cheese with a pistachio-honey crust on beetroot carpaccio
Arugula belongs to the Brassicaceae family and originates from the Mediterranean region. In Germany, it is also called Rauke.
Arugula contains healthy nutrients, especially carotene and mustard oils, which are responsible for its peppery taste. Its high vitamin C content, as well as magnesium, zinc, phosphorus, and iron, is also noteworthy.
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 200 g | Goat cheese log |
| 2 x | Red beets |
| 50 g | Arugula |
| 20 g | Honey |
| 20 g | Pistachio kernels |
| Additional | |
| 4 tbsp. | Olive oil |
| 1 tbsp. | White wine vinegar |
| Salt, pepper, sugar |
Instructions
Step 1 of 6:
Preheat the oven to 180 °C fan or 200 °C top/bottom heat. Beetroot peel and slice very thinly (alternatively cut with a sharp knife). Pistachios roughly chop and mix in a bowl with 2/3 of the Honey.
Step 2 of 6:
Mix the Beetroot with 2 tbsp. oil, salt, and pepper to taste, then spread on a baking tray lined with baking paper. Cook in the oven for 15 minutes.
Step 3 of 6:
Cut the Goat's Cheese Log into 6 slices. In a bowl, mix the remaining Honey with 2 tbsp. oil and white wine vinegar to make a vinaigrette. Season with salt.
Step 4 of 6:
Place the Goat's Cheese Slices on a baking tray lined with baking paper, Pistachio-Honey Mixture spread evenly on top, and bake in the preheated oven on the top shelf for approx. 6-9 minutes until golden brown.
Step 5 of 6:
Meanwhile, in a bowl, mix the Rocket well with 2/3 of the Vinaigrette. Remove the beetroot from the oven and leave to cool slightly.
Step 6 of 6:
Arrange the Beetroot in a circle on a flat plate, Rocket place on top, and set the Goat's Cheese Slices in the centre. Drizzle with the remaining vinaigrette.
