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Beetroot carpaccio with lamb's lettuce, bull's blood and goat's cheese

Carpaccio with a twist, easy to make and delicious flavors that complement each other. The Bull's blood adds a fresh, light nutty flavor that is reminiscent of the origin of the beetroot. The lamb's lettuce has a mild, nutty, not overpowering flavor. This combination, together with the beetroot and goat cheese, bring the ideal flavors together. This carpaccio is ideal as a starter or light main course for a special occasion.

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Shopping list

  • 3 medium red beets, cooked or roasted
  • 1 punnet 125g lamb's lettuce
  • 50g bull's blood
  • 50g soft goat's cheese, crumbled
  • 50g pistachios, chopped
  • 1 tablespoon capers
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste

Preparation method:

Prepare the beets: If using raw beets, boil or roast them until soft. Let cool and peel. Then thinly slice the beets.
Arrange: Place the beets on a large serving plate, overlapping them to form a circular carpaccio.
Assemble the salad: In a bowl, combine the lamb’s lettuce and bull’s blood. Place the salad in the middle of the plate on top of the beets.
Toppings: Sprinkle the crumbled goat’s cheese, pistachios and capers over the beets and salad.
Make the dressing: In a small bowl, combine the balsamic vinegar, olive oil, honey, salt and pepper. Whisk well until the dressing is smooth.
Topping: Drizzle the beets and salad with the dressing. Serve immediately for the best flavour and freshness.

Tip: For some extra flavour, you can also add red onion.