Chioggia beetroot carpaccio and Entremont Degustation Cheese slices

Chioggia beetroot carpaccio and Entremont Degustation Cheese slices
4 serves
Preparation time : 10 minutes
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Ingredients

  • 2 Chioggia beetroots
  • 8 Entremont Degustation Cheese slices
  • 3 tablespoons olive oil
  • 1 tablespoon raspberry vinegar
  • 1 teaspoon of sweet mustard 
  • 3 sprigs fresh basil
  • Salt and pepper
  • A few red berries
  • 20g crushed hazelnuts

Preparation

Thinly slice the Chioggia beetroots using a mandoline or a very sharp knife. Cut circles in the Entremont Degustation Cheese slices using a 4cm diameter cookie cutter. Keep the left-over beetroot to use in another recipe.

Prepare the dressing by energetically mixing the olive oil, raspberry vinegar, and sweet mustard together. Season with salt and pepper before emulsifying.

Make a rosette alternating Chioggia beetroot slices and Entremont Degustation Cheese slices. Brush the carpaccio with the dressing. Decorate with red berries, crushed hazelnuts, a pinch of salt, and fresh basil leaves.

Credit photo : Stéphanie Iguna @LaFoodFactory

 

 

 

 

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