Chef Guiliaume Jaunault at The Corner House

Beetroot Carpaccio with Goats Cheese and Walnut Salad


Chef Guiliaume’s beetroot carpaccio with goats cheese and walnut salad was a customer favourite Chef’s Special and also won our internal specials competition! Congratulations!

3 beetroots (if you can choose 3 of different colours)
1 lemon (zest and juiced)
1 tbsp olive oil
1 tbsp cider vinegar
2 tbsp honey
1 tsp Dijon mustard
Large handful of rocket salad
50 gr goat cheese
20gr walnut, roughly chopped

Step 1
Clean and trim away the ends of the beetroot, then using a mandoline or sharp knife, thinly slice
them into disc. Tip into a bowl and drizzle over half of the lemon juice, half the olive oil and 1 tsp of
cider vinegar. Then season well. Mix together, cover with a clean tea towel and leave for 20 minutes
to 1 hours.
Step 2
Make a dressing by combining the remaining lemon juice, olive oil, cider vinegar, honey and the
Dijon mustard with a good pinch of salt and freshly ground pepper.
Step 3
Arrange the beetroot slices in a circle on the plate. In a bowl, toss the rocket, crumble the goat
cheese, lemon zest and the chopped walnut with some dressing, put into the middle, leaving most of
the beetroot on display and drizzle the rest of the dressing on the beetroot.

Bon Appetit.


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