Red-Beet Carpaccio with Goat Cheese and Arugula

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15 mins


20 ,ins


35 mins


2 servings


  • 2 tbsp. Ostro Walnut Butter (about 45 g)
  • g arugula (~2 bunch)
  • 4 beetroots (boiled)
  • 100 g goat cheese (one piece)
  • 1 Lemon
  • 1 Orange
  • 3 tbsp. Ostro almond oil
  • salt and pepper


  1. Warm up the walnut butter in a hot pan without adding extra oil. Meanwhile, wash, pick and dry the arugula.
  2. Cut the beets with a planer into wafer-thin slices. Place on 2 plates in a circular (rosette-like) way, covering the entire surface of the plate. If preferred, you can also boil the beets first, then peel and slice them. (Add 25min preparation time)
  3. Peel the Orange with a knife, trimming away the outer skin. Carefully cut fillets of orange and place them onto the beets.
  4. Cut the cheese into thin slices, halve them and place them on the beets. Place the arugula in the center. Sprinkle the warm walnut butter on top.
  5. Juice lemon, mix 1 ½ tbsp lemon juice with oil, salt, pepper and drizzle over the carpaccio. Optional: Garnish with pink pepper corns or fresh garden herbs
  6. Serve immediately.
  7. Indulge!

If you try this recipe, snap a photo and hashtag it #ostrolicious — We love to see your creations on Instagram and Facebook! Find us: @ostro_organics

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