Beetroot Carpaccio

Beetroot Carpaccio
© Kikkoman

Beetroot Carpaccio

Combined with creamy goat's cheese and spicy horseradish, the beetroot cuts a particularly fine figure.

Ingredients (4 servings)
500 g cooked beetroot
150 g creamy goat's cheese
10 grilled figs (see below)
1 handful freshly grated horseradish

For grilled figs:

Ingredients (4 servings)
3 tablespoon(s) sweet soy sauce
10 figs
3 tablespoon(s) olive oil

For the dressing:

Ingredients (4 servings)
100 ml olive oil
100 ml white wine vinegar
splash beetroot juice
3 tablespoon(s) soy sauce
1 teaspoon(s) honey
black pepper, freshly ground
zest and juice of 1 lemon
  • For the dressing, mix all ingredients together.
  • Cut the beetroot into thin slices. Marinate in the dressing. Arrange attractively on a plate.
  • Spread horseradish and creamy goat's cheese over it.
  • Wash and quarter the figs. Heat a pan with olive oil. Sauté briefly, caramelise with soy sauce.
  • Place the grilled figs in the middle of the beetroot carpaccio.
  • Season with black pepper and serve immediately. 
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