Beetroot Carpaccio with Goats Cheese & Pine Nuts - Dennis Edwards Foodservice

Ingredients

• 2 medium-size beetroot
• 100 g goat’s cheese – 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)
• ½ tablespoon lime juice
• 1 tsp honey
• 1 tsp mustard
• Salt / pepper
• 1 tbsp of pine nuts, toasted