{"id":14143,"date":"2022-09-29T10:02:03","date_gmt":"2022-09-29T09:02:03","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?post_type=recipe&#038;p=14143"},"modified":"2023-07-02T18:02:27","modified_gmt":"2023-07-02T17:02:27","slug":"beetroot-carpaccio-with-goats-cheese-pine-nuts","status":"publish","type":"recipe","link":"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/beetroot-carpaccio-with-goats-cheese-pine-nuts\/","title":{"rendered":"Beetroot Carpaccio with Goats Cheese &#038; Pine Nuts"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients: Serves 4 (as a side \/ starter)<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 medium-size beetroot<\/li><li>100 g goat&#8217;s cheese &#8211; a hard one you can grate works really well with this<\/li><li>Handful of microgreens \/ sprouting seeds<\/li><li>2 tbsp extra virgin olive oil<\/li><li>1 tbsp apple cider vinegar<\/li><li>Handful of mint leaves, finely chopped (or sub for fresh thyme)<\/li><li>\u00bd tablespoon lime juice<\/li><li>1 tsp honey<\/li><li>1 tsp mustard<\/li><li>Salt \/ pepper<\/li><li>1 tbsp of pine nuts, toasted<\/li><\/ul>\n\n\n\n<div style=\"height:45px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Method:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Peel and wash your fresh beetroot then bake in the oven at 180 degrees (fan) for around 40 minutes until soft but still with some bite &#8211; to avoid too much roasting, cover in tin foil.<\/li><li>Thinly slice the beetroot and lay on the serving plate.<\/li><li>In a bowl, mix the olive oil, apple cider vinegar, fresh mint leaves, honey, mustard and a pinch of salt.&nbsp;<\/li><li>Wisk all the ingredients together until combined then drizzle over the beetroot.<\/li><li>Take the hard goat&#8217;s cheese and grate large slices (as you would with parmesan) and sprinkle over the top of the beetroot.<\/li><li>Top with the sprouting seeds and pine nuts before service.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Serves 4 (as a side \/ starter) 2 medium-size beetroot 100 g goat&#8217;s cheese &#8211; a hard one you can grate works really well with this Handful of microgreens \/ sprouting seeds 2 tbsp extra virgin olive oil 1 tbsp apple cider vinegar Handful of mint leaves, finely chopped (or sub for fresh thyme) [&hellip;]<\/p>\n","protected":false},"author":571,"featured_media":14150,"template":"","meta":[],"categories":[436,375],"tags":[579,580,567,560,573],"keydate":[],"supplier_sponsor":[],"class_list":["post-14143","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-recipes-seasonal-autumn","category-recipes","tag-dairy","tag-fruit","tag-menu-planning","tag-vegetables","tag-vegetarian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beetroot Carpaccio with Goats Cheese &amp; 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