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Beetroot carpaccio with pomegranate and soft goat’s cheese
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 469
  • Fat about 33g
  • Carbohydrates about 31g
  • Protein about 10g
This is needed
This is needed for 2 people
Caramelized nuts
  • 2 tbsp sugar
  • 2 tbsp water
  • 70 g walnut kernels
  • 200 g boiled beets, thinly sliced
  • 0.5 tbsp olive oil
  • 0.25 tbsp apple vinegar
  • salt and pepper to taste
  • 100 g pomegranate seeds
  • 70 g soft goats' cheese
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And that's how it's done
And that's how it's done
Caramelized nuts
Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, place on a sheet of baking paper, leave to cool.
Arrange the beetroot slices on plates, drizzle oil and vinegar over the top, season. Roughly chop the nuts and scatter them over the beetroot with the pomegranate seeds and soft goat’s cheese.