beetroot and goat’s cheese carpaccio parcels

beetroot is such a wonderul vegetable, it is sweet, it is earthy, it is colourful, it is healthy and it is mega-yum! i especially like it raw as then it is most flavoursome and crunchy too.



ingredients (serves 2-3 as a starter):

  • 1 fresh beetroot (raw and uncooked)
  • ca. 150 g soft goat’s cheese
  • cress
  • chili flakes
  • high quality olive oil

wash and peel the beetroot and then thinly slice it. arrange half of the slices on a plate and spread some soft goat’s cheese on each slice then sprinkle some creass and chili flakes and top it off with a dash of olive oil. cover each with another slice of beetroot and voila, it is ready to be served. it makes a great start to a meal.

the earthiness of the beetroot combines splendidly with the slight sharpness of the goat’s cheese, which gives it a milky richness as well. the cress adds some pungency and the chili some piquancy. a good greek olive oil, which is mild but fruity, rounds it all off. it is a simple starter but full of flavour – and most of all you can prepare it in less than 10 minutes … this is ‘fast food’ for the soul!


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