Beetroot carpaccio with goat cheese

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Ingredients of Beetroot carpaccio with goat cheese

1. You need 3 medium of Beetroot boiled with a pinch of salt.
2. It's 1/2 cup of crumbled goat chesee or feta chesee.
3. You need 2 of very finely sliced green onions with some green tail..
4. You need bunch of Finely chopped parsley or Arugula to garnish.
5. You need 1 cup of Fried until crispy sliced leek.
6. Prepare 1 of OPTIONAL peeled tangerine sliced to garnish.
7. It's of Dressing.
8. You need 2 tbsp of Sherry vinagre (vinagre de yema) or balsamic vinagre or white wine vinagre or your preferred choice.
9. You need 1/4 cup of olive oil.
10. Prepare 1/2 of lime juice.
11. You need 1 of salt and fresh ground black pepper.

Beetroot carpaccio with goat cheese step by step

1. Boil the beetroot. Peel the flesh and slice very thinly with a mandoline or an electric slicer or with a knife. Extend each slice in a plate one by one..
2. Drizzle the goat chesee and onion over de beet and add the fried leek. Garrnish with copped parsley (Optional and the tangerine).
3. Mix the dressing ingredients adjust flavor. Drizzle over the carpaccio serve immediately..