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Recipe online

fissler.com/en/blogs/recipes/goat-cheese-with-pistachio-honey-crust-on-beetroot-carpaccio

Recipe

Goat cheese with a pistachio-honey crust on beetroot carpaccio

Author: Fissler

Total Time
20 min
Cooking Time
10 min
Preperation Time
10 min
Yield
2 servings

Ingredients

  • 200 gGoat cheese log
  • 2 xRed beets
  • 50 gArugula
  • 20 gHoney
  • 20 gPistachio kernels
  • Additional
  • 4 tbsp.Olive oil
  • 1 tbsp.White wine vinegar
  • Salt, pepper, sugar

Fissler products used

  • Fissler Essential® Santoku knife 16.5cm

Instructions

  1. 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. 

  2. 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. 

  3. 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. 

  4. 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.

  5. 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. 

  6. 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.