Starters

St Tola Goat’s Cheese & Beetroot Carpaccio

15 mins
Prep
0 mins
Cook
4
Servings

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Ingredients

  • 4 medium pre-cooked beetroots (not in vinegar, just vacuum-packed plain)
  • 120g premium soft Irish goat's cheese (like St Tola or Ardsallagh)
  • 40g walnut halves, toasted and roughly chopped
  • 2 handfuls of fresh rocket or baby salad leaves
  • For the dressing: 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, Salt and pepper

Method

  1. Whisk the olive oil, balsamic vinegar, honey, salt, and pepper together in a small bowl until emulsified.
  2. Using a very sharp knife or a mandoline, slice the pre-cooked beetroots as thinly as humanly possible.
  3. Arrange the beetroot slices in a beautiful, overlapping circular pattern flat across 4 large serving plates (mimicking a meat carpaccio layout).
  4. Scatter a small handful of rocket leaves into the center of the plates over the beets.
  5. Crumble the creamy goat's cheese heavily over the beetroot slices, followed by a shower of the toasted chopped walnuts.
  6. Drizzle the honey-balsamic dressing evenly over the entire plate right before serving.

A stunningly vibrant, no-cook starter that relies on color contrast. Earthy, thinly sliced pre- cooked beetroot layered under crumbled premium Irish goat’s cheese and toasted walnuts.