Beetroot Carpaccio, thinly sliced and delicately arranged, adds a vibrant splash of color to your dining experience. Paired with creamy goat cheese and the sweetness of candied walnuts, this dish offers a diverse range of flavors and textures that dance with the effervescence of the Vicomte de Rochebouët Extra Brut Cave Extrême. The earthiness of the beets, the richness of the cheese, and the slight crunch of walnuts create a gastronomic symphony, harmonizing with the sparkling wine's liveliness. Drizzled with a citrus-infused olive oil dressing, this dish becomes a visually stunning and flavorful experience, perfect for a unique and elegant pairing with this Argentine gem.
Ingredients (serves 4):
- Beetroots: 4 large, thinly sliced
- Goat cheese: 150g
- Candied walnuts: 100g, chopped
- Olive oil: 4 tbsp
- Lemon zest: 1 tsp
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions:
- Arrange beetroot slices on plates.
- Crumble goat cheese over the beets.
- Sprinkle candied walnuts.
- In a small bowl, whisk olive oil with lemon zest, salt, and pepper.
- Drizzle dressing over the plates.
- Garnish with fresh herbs.
- Serve chilled with Vicomte de Rochebouët.
