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Carpaccio of candy beetroot, goats cheese, braised radishes and sherry drizzle Recipe

Carpaccio of candy beetroot, goats cheese, braised radishes and sherry drizzle Recipe
Method
  • 1

    For the chorizo:

    Peel the chorizo and dice evenly. Fry in olive oil until golden. Retain the oil after cooking.

    For the beetroot:

    Peel the beetroot and slice thinly on the mandolin. Marinate in the olive oil, sherry vinegar and salt.

    For the radishes:

    Wash in cold water and quarter length ways. Place in a sauce pan with the water, vinegar, butter and salt. Simmer until tender, remove from the pan and reduce the remaining liquid to a syrup.

    For the goats cheese and parsley:

    Pick and finely chop the parsley leaves and crumble the goats cheese into small pieces.

  • 2To assemble:

    Lay the beetroot flat on the plate and garnish with the chorizo pieces, goats cheese, radish and parsley, finish by drizzling on the syrup and a little of the chorizo oil.

Chef's tip

«Use purple beetroots in winter for an earthier flavour and darker colour.»

Salty goats cheese and chorizo salad with sweet seasonal candy beetroot and radishes and parsley.

Rate this recipe :

(12 votes)

  • Preparation  15mins
  • Cooking time  10mins
  • Rest time  5mins

Ingredients for people


    For the vegetables
  • Chorizo : 200 g
  • Candy beetroot : 6 whole
  • Sherry vinegar : 70 ml
  • Olive oil : 20 ml
  • Maldon salt : 6 pinch(es)

  • For the garnish(es)
  • Pink radish(es) : 2 bunch
  • Sherry vinegar : 50 ml
  • Unsalted butter : 50 g
  • Water : 50 ml
  • Caster sugar : 50 g
  • Maldon salt : 6 pinch(es)
  • Goat cheese log(s) : 200 g
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