with grapefruit and goat cheese

Beet carpaccio

Directions

  1. Preheat the oven to 180 ° C (350 ° F).
  2. Individually wrap the beets in sheets of aluminium foil, then place them on a baking sheet.
  3. Bake for 50 minutes to 1 hour, until tender. Remove from the oven and let cool.
  4. Remove the beets from the foil. Peel the beets under running cold water, pressing down on the skin with your fingers.
  5. Using a mandolin, cut the beets into thin slices.
  6. Reserve half the syrup from a can of grapefruits, then drain the rest of the liquid from the grapefruits.
  7. In a bowl, combine the grapefruit syrup with the honey and oil. Add the salt and pepper.
  8. In eight small plates, arrange the beet slices in a rosette, alternating colours. Divide the grapefruit quarters over the beets, then drizzle with the vinaigrette.
  9. Top with walnuts, goat cheese crumbles and watercress. To finish, drizzle with the balsamic glaze.

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