KALTBACH Recipe

Beetroot-carpaccio with cheese and mustard pesto

With this contemporary spin on a classic Italian hors d’oeuvres you can offer your guests an exquisite alternative to the usual dinner party fare, which thanks to the interplay of different flavours, will delight vegetarians and carnivores alike.

  • 500 g pre-cooked beetroot (vacuum-packed)
  • 1/2 bunch flat-leaved parsley
  • 100 g kumquat
  • 100 g young red chard
  • 200 g KALTBACH Le Gruyère AOP
  • 100 g KALTBACH Creamy & Tasty
  • 1 tablespoon Dijon mustard, sweet mustard and grainy mustard
  • 2-3 tablespoons white wine vinegar
  • 3-4 tablespoons walnut oil
  • salt, pepper
  • 4 slices fresh nut bread
  • Slice or grate the beetroot into fine slices. Wash and dry the parsley and the chard and rip the parsley leaves into smaller pieces. Slice the kumquat into fine slices.
  • Grate two tablespoons of cheese and puree the cheese together with the parsley, dijon mustard, sweet mustard, vinegar, oil and 50ml water. Mix in the grainy mustard and season the mustard pesto to taste with salt and pepper.
  • Grate the rest of the cheese and arrange the beetroot, chard and kumquat on the plate. Add dressing to the carpaccio and serve the finished meal with fresh nut bread. Buon appetito!
  • Preparation time: Approx. 25 minutes (serves 4).

Recommendation

KALTBACH Le Gruyère AOP

This classic was first mentioned in records way back in 1115 and is deeply rooted in Swiss food culture. After refining in our cave for 12 months or longer, KALTBACH Le Gruyère’s flavour matures completely, ensuring a long-lasting aftertaste and an appearance that’s almost as delicious as its taste, boasting a glossy patina finish.


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Nutrition Facts

per 100 g

Calories 2078 kJ / 497 kcal
Protein 20.2 g
Fat 30.7 g
Carbohydrate 34.2 g

Award-winning Premium Cheese

Discover our cheese

KALTBACH cheese stand for an inimitable cheese experience.

Only the best cheeses are will be ages in our cave until perfection. For the cheese to develop its distinctive unique taste, it needs time, an appropriate climate and attentive care. This is the only way of ensuring a flavour that deserves the KALTBACH label.

 

We are incredibly proud of our premium cheeses, including the classic KALTBACH Le Gruyère AOP and KALTBACH Emmentaler AOP; as well as unique creations, such as KALTBACH Extra Tasty; KALTBACH Creamy & Tasty; our seasonal products KALTBACH Raclette and KALTBACH Fondue.


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