Beetroot carpaccio with goats’ cheese and walnuts

This is made possible by BBC Foods!

Ingredients

• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 2 tsp red wine vinegar
• pinch caster sugar
• 200g/7oz cooked beetroot (not in vinegar), finely sliced
• 80g/2¾oz soft goats’ cheese, crumbled
• 50g/1¾oz walnuts, roughly chopped
• salt and freshly ground black pepper

Method

1. Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper.

2. Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve.

Banner and image Credit: BBC