Beetroot carpaccio salad with goat's cheese, pear and toasted pumpkin seeds
Published on 24 November 2017
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Ingredients and method
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A quick, easy recipe that can also be a starter. A friend suggested it with figs; having none, I tried pears, which work beautifully. Tangy goat's cheese balances sweet beetroot and pear and crunchy pumpkin seeds, pleasing vegetarians too.INGREDIENTS FOR 2
1 LARGE STEAMED BEETROOT
1 GOAT'S CHEESE
1 PEAR
4 TABLESPOONS PUMPKIN SEEDS
SALT
PEPPER
EXTRA VIRGIN OLIVE OIL
BALSAMIC REDUCTION
Ready-steamed beetroot is sold in vacuum packs. Remove from the bag, dry well and peel.
I slice it with a mandoline, a couple of millimetres thick.
I arrange it on the plate.
I toast the pumpkin seeds in very little oil in a small pan.
I wash the pear, leaving the skin, halve and remove the core. 
I slice it and brown in a non-stick pan for a few minutes on each side.
I set it aside.
I slice the goat's cheese into rounds.
I arrange the pear on the beetroot with some cheese rounds.
I scatter generously with pumpkin seeds.
I dress with oil, pepper, salt and a few drops of balsamic reduction.
I made a vegetarian lunch by adding sautéed artichoke hearts, courgette spaghetti fried with oil, garlic and chilli, and crostini with tzatziki.
Original source: https://incucinaconlilly.com/2017/11/24/carpaccio-di-barbabietola-rossa-caprino-pere-e-semi-di-zucca-tostati/
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