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Beetroot carpaccio, goats’ cheese, roasted maple walnuts

We are excited to launch our hospitality menus that have been created by our chefs from around the business, the dishes feature a wide variety of plant-based and vegetarian dishes.

Download our beetroot carpaccio, goats’ cheese and roasted maple walnuts recipe by clicking the link below.

View the recipe card here

Ingredients

  • Serves 4.

  • 160g beetroot

  • 160g stripey beetroot

  • 160g golden beetroot

  • 100g campesino goats’ cheese

  • 20ml maple syrup

  • 50g walnut pieces

  • 20g honey clear

  • 25ml white wine vinegar

  • 25g English mustard

  • 20ml oil olive

  • 1 lemon

  • 150g rocket

  • Adults need around 2000Kcal/8400kJ a day

    Typical values per portion: Energy 250Kcal/1050kJ.

Method

  • 1. Peel the beetroot then, using a mandoline or a sharp knife, thinly slice into discs.

  • 2. Steam the beetroot for 1-2 minutes to soften slightly. Tip into a bowl and drizzle over half the lemon juice, half the olive oil and 1 tsp of the vinegar and season well. Toss or mix, cover and leave to marinate for 20 minutes to 1 hour.

  • 3. Make a dressing by combining the remaining lemon juice, olive oil, cider vinegar, honey and the mustard with a good pinch of salt and freshly ground black pepper.

  • 4. Fold the walnuts through the maple syrup and roast for 10 minutes and allow to cool.

  • 5. Arrange the beetroot slices on a serving plate, slightly overlapped in a spiral pattern, then scatter the rocket over.

  • 6. Drizzle over the dressing, crumble over the goat’s cheese and scatter with the chopped walnuts and lemon zest.