Beet Carpaccio Manchego Cheese Salad uses several types of Manchego cheese. Manchego cheese is not a cheap product, as its price is nearly as double as the regular Dutch cheese in German supermarkets. The cheese tastes super good with a glass of wine and also suits all palates and cheeseboards.
I usually pair goat cheese with beet for my salad, for example, the Beetroot Pomegranate Goat Cheese Salad recipe. Made from the milk of the Manchega sheep, manchego cheese has a sweet and savoury flavour, and therefore I tried it for this recipe.
Usually, we eat Manchego with honey or marmalade. For the salad, I use the Dijon mustard mixed with honey as dressing.
What are the main ingredients?
The light and nutritious salad have three main ingredients, beetroot, Manchego, and green salad.
Beetroot
The beetroots have essential nutrients and are a great source of vitamin B9, iron, vitamin C, etc. I seldom eat raw beats. For this recipe, I use the pickled beetroots since it is always available in German supermarkets.
Manchego cheese
I use three types of Manchego cheese, paprika flavoured, red wine flavoured, and the usual ones with ivory-colour. The salad also tastes good if you only use the unflavoured Manchego cheese.
Green salad
Arugula, baby spinach, any green salads work well for this recipe.
How to make the Beet Carpaccio Manchego Cheese Salad
The ready-made beet from the German supermarkets is soft and tender. I use a regular knife to slice beets very thinly. Or, cut the beet with a mandoline. Slightly overlap the beet slices on plates. The beet juice has a deep burgundy colour, and everything it touches gets messed up. Prepare a few pieces of kitchen paper to wipe out the juices if necessary.
Roughly wash the green salad and use a salad spinner to remove the water. Then loosely lay the green salad on beet slices.
If you have a block of cheese, cut them into small cubes. I bought the cheese in thin slices. And it is easy to break them into small pieces. Sprinkle the cheese on the salad. The last step is to mix Dijon mustard, olive oil, and honey in a small bowl. I do not add any pepper because the Dijon mustard is slightly spicy.
Tips for the recipe
Walnut goes very well with Manchego cheese. Sometimes I add some crunchy walnuts or hazelnuts to enrich the taste of the salad.
Did you make the recipe?
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Beet Carpaccio Manchego Cheese Salad
Ingredients
- 100 g Manchego cheese
- 2 bulbs cooked beet
- 100 g green salad
- 1/2 tbsp dijon mustard
- 1/2 tbsp honey
- 1 tbsp olive oil
Instructions
- Use a regular knife to slice beets very thinly. Or, cut the beet with a mandoline.
- Slightly overlap the beet slices on plates.
- Roughly wash the green salad and use a salad spinner to remove the water.
- Loosely lay the green salad on beet slices.
- Break cheese into small pieces and sprinkle on the salad.
- Whisk Dijon mustard, olive oil,and honey in a small bowl.
- Drizzle the dressing on the salad.