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.


500g pre-cooked beetroot (vacuum-packed)
1/2 bunch flat-leaved parsley
100g kumquat
100g young red chard
200g Le Gruyère AOP KALTBACH
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)
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