Stuffed figs on beetroot carpaccio

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 3 TABLESPOONS Cider vinegar
  • 2 TABLESPOONS liquid honey
  • 7-10 Tbsp salt and pepper
  • 3 TABLESPOONS Oil
  • 1 handful (approx. 30 g) Babyleaf salad
  • 3 small red beets (approx. 400 g)
  • 1 big onion
  • 1 TEASPOON Flour
  • 2-3 TABLESPOONS Walnut kernels
  • 4 Figs
  • 100 g Fresh goat cheese

Directions

  1. 1

    Whisk vinegar, 1 tablespoon honey, salt and pepper. Stir in 2 tablespoons of oil. Wash the salad and drain well.

  2. 2

    For the carpaccio beetroot, clean, peel and slice into thin slices (be careful, it stains strongly! Wear disposable gloves). Line four plates with beetroot, drizzle vinaigrette over them.

  3. 3

    For the topping, peel the onion, cut into thin rings and dust with flour. Heat 1 tablespoon of oil in a frying pan. Fry the onion rings until crispy. Coarsely chop the nuts and fry them briefly. Add 1 tablespoon honey and caramelise everything lightly. Remove from the heat.

  4. 4

    For the figs, wash and clean the fruit, make a deep cross incision at the base of the flower and press them apart slightly. Fill with cream cheese, place on the beetroot and sprinkle with onion-nut mixture. Spread the salad on the carpaccio.

Nutrition Facts

KCAL
340 kcal
CARBS
31 g
FATS
19 g
PROTEINS
9 g