Recipe with honey
Beetroot Carpaccio with Spring Blossom Honey
The delicate, creamy, mild spring blossom honey rounds off the earthy beetroot without overpowering it – a light starter for autumn.
⏱ Prep 20 min · 2 servings
Ingredients
- 2 pre-cooked beetroots (vacuum-packed)
- 1.5 tbsp SUMMSTOFF spring blossom honey
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 40 g fresh goat's cheese
- 20 g roasted pumpkin seeds
- a few leaves of rocket
- Salt and pepper
Method
- Pat the beetroot dry and cut into thin slices with a sharp knife or mandoline.
- Arrange the slices in a circle on two plates.
- For the dressing, whisk together the spring blossom honey, olive oil and lemon juice, and season with salt and pepper.
- Drizzle the dressing evenly over the beetroot.
- Dot the fresh goat's cheese over the top in small spoonfuls.
- Sprinkle with rocket and roasted pumpkin seeds and serve immediately.
Nutritional values per serving (approx.): 297 kcal · Fat 19 g · Carbohydrates 25 g · Protein 8 g
Tip: Beetroot stains badly – it is best to lightly oil your chopping board and hands beforehand.
Honey used: View spring blossom honey in the shop →