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Beetroot & colourful radish carpaccio
Estelle Galeyn
INGREDIENTS
- Cooked beetroot
- Radish (I used watermelon radish but normal radish is fine as well)
- Goat cheese
- Olive oil
- Lime
- Salt (herbamare)
- Pepper
- Mint
- Chives
RECIPE
- Cut the beetroot and the radish into thin slices. Place them on a tray and season with a generous amount of salt
- Crumble the goat cheese on top and finish with fresh herbs
- Add lime zest, some lime juice, olive oil and pepper
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