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 | Beetroot |
| 50 g | Arugula |
| 20 g | Honey |
| 20 g | Pistachio kernels |
| Additionally | |
| 4 tbsp | Olive oil |
| 1 tbsp | White wine vinegar |
| Salt, pepper, sugar |
Instructions
Step 1 of 6:
Preheat oven to 180 °C fan/convection or 200 °C conventional. Peel the beetroot and slice very thinly (or cut with a sharp knife). Roughly chop the pistachios and mix in a bowl with 2/3 of the honey.
Step 2 of 6:
Toss the beetroot with 2 tbsp oil, salt, and pepper to taste, and spread on a baking sheet lined with parchment paper. Bake for 15 minutes.
Step 3 of 6:
Cut the goat cheese log into 6 slices. In a bowl, whisk together 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 cheese slices on a baking sheet lined with parchment paper, evenly distribute the pistachio-honey mixture over them, and bake on the top rack in the preheated oven for approx. 6-9 minutes until golden brown.
Step 5 of 6:
Meanwhile, in a bowl, toss the arugula with 2/3 of the vinaigrette. Remove the beetroot from the oven and let it cool slightly.
Step 6 of 6:
Arrange the beetroot in a circular pattern on a flat plate, top with the arugula, and place the goat cheese slices in the center. Drizzle with the remaining vinaigrette.
