Chioggia beetroot carpaccio and Entremont Degustation Cheese slices
- 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
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