Carpaccio z buraka.

Does a crisp, earthy carpaccio of cooked beets with goat cheese and topped with crunchy walnuts sound tempting? This combination is a dream combination of flavors, the kind that inspires poetry. Moreover, if you're looking for beetroot appetizers for dinner, this recipe is perfect for you. It looks beautiful on the plate thanks to the intense red of the beets combined with the white of the goat cheese and the green arugula on top. Crunchy walnuts and pomegranate seeds add additional flavor and a touch of elegance to this delicious salad. Ingredients: Dressing: Juice of half a lemon 2 teaspoons honey 1 teaspoon mustard 1 teaspoon apple cider vinegar 1 tablespoon olive oil Salt and pepper to taste Salad Ingredients: 250g cooked beets A large handful of arugula 60g goat cheese A few walnuts 1-2 tablespoons pomegranate seeds Beetroot Marinade: 1 tablespoon lemon juice 1 teaspoon apple cider vinegar 1 tablespoon olive oil A pinch of salt and pepper @PaniMkuchniasmakowita @PaniMzyciewAnglii