Beetroot carpaccio with goat cheese and roasted pumpkin kernels

By 31 March, 2018Recipes

Bye bye snow!

The snow is finally melting up here in the Grand North! We are getting ready to enjoy and cook delicious dishes with fresh ingredients. It´s time to celebrate the arrival of spring!


  • 10 cooked beets
  • 3 tablespoons pumpkin kernels
  • 4-5 tablespoons of fine olive oil
  • 1 tablespoon balsamic vinegar
  • 10 slices of any goat cheese, aged or white caprine
  • Salt flakes and freshly ground black pepper


  1. Boil and peel the beetroots
  2. Slice them thin with a cheese slicer
  3. Dress a plate
  4. Ring over oil / vinegar
  5. Slice over cheese just before serving
  6. Salt and pepper to taste

Smaklig måltid!