Beet carpaccio with goat’s cheese and pumpkin seed crunch

Goat’s cheese dumplings

1. Grate the yellow part of the lemon peel.
2. Cut the lemon in half and squeeze.
3. Season the goat’s cream cheese with lemon juice, lemon zest and cayenne pepper.
4. Chill the seasoned goat’s cream cheese for approx. 15 minutes.
5. Using two teaspoons, shape the seasoned goat’s cream cheese into approx. 20 small dumplings or roll into balls with your hands.

Salad dressing

1. Place the white balsamic vinegar, honey and Dijon mustard with salt and pepper in a small bowl and whisk until creamy.
2. Whisk in the oil in a fine stream.

Pumpkin seed crunch

1. Roughly chop the pumpkin seeds.
2. Coat a piece of baking paper with neutral oil.
3. Heat the sugar and water in a pan until the sugar has completely melted and is liquid.
4. Continue to heat the sugar while stirring and swirling until it has turned a golden brown color and rises to a foamy consistency.
5. Stir the pumpkin seeds into the frothy caramel.
6. Spread the pumpkin seed caramel on the oiled baking paper and leave to cool.
7. Break the pumpkin seed crunch into large pieces.

Beetroot carpaccio

1. Cut the beet into very thin slices.
2. Arrange the slices on plates, overlapping them.
3. Season the beet with salt and pepper and drizzle with the salad dressing.

Beetroot carpaccio with goat’s cheese and pumpkin seed crunch

1. Spread the goat’s cream cheese dumplings over the carpaccio.
2. Sprinkle the chopped pumpkin seed crunch over the beet carpaccio and the goat’s cream cheese dumplings.