Beet Carpaccio with Goat Cheese and Arugula

Alejandra Cota
If you want something healthy and delicious to start your meal, prepare with us this delicious baked beet carpaccio with coconut oil flavored with fine herbs. Accompanied by arugula dressed in a super fresh grapefruit vinaigrette and finished with a touch of goat cheese. You will enjoy it a lot!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 beets, peeled
  • 3 tablespoons coconut oil
  • 1 pinch coarse salt
  • 1 pinch pepper
  • 1 pinch dried fine herbs
  • 1/2 cups olive oil, cold-pressed
  • 1/2 cups grapefruit juice
  • 1 shallot, finely chopped
  • 1 sprig thyme
  • 1/4 cups red wine vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 cups baby arugula
  • 1/4 cups goat cheese, crumbled
Preparation
10 mins
30 mins
Low
  • Preheat the oven to 180° C.
  • Place 2 sheets of aluminum foil on a tray. Place the beets, cover with coconut oil, coarse salt, season with pepper, herbs, and olive oil. Wrap the beets very well. Bake the beets for 1 hour or until soft. Cool.
  • Slice the beets thinly and reserve.
  • In a bowl, mix with a whisk the olive oil, grapefruit juice, shallot, thyme, red wine vinegar, and season to your liking. Reserve.
  • In a bowl, mix the beets with the arugula, serve the beets on a circular plate, add the arugula, and sprinkle with goat cheese. Enjoy

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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