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


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.
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.
3. Arrange the beetroot slices in a circle on the plate. In a bowl, toss the rocket, crumble the goats 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.