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Light beetroot carpaccio with Pödör pistachio oil, blackcurrant balsamico and goat cheese
Production
01
Cook the red beets for about 40 minutes, then take them off the fire and let them cool. Cut them into thin slices and place it all on a plate, adding salt and pepper and sprinkling it with Sour cherry balsamico.
02
Place on it the goat cheese. Sprinkle it with the pistachio oil and garnish it with basil leaves.
Ingredients
4
Tbsp
8
tsp
4
piece(s)
beetroot
150
g
fresh goat cheese
12
sprig(s) of
basil