Beet Carpaccio with Lamb's Lettuce

With Spring around the corner, we can only love a fresh beet and lamb’s lettuce carpaccio from Max L'Affamé!


This delicious and colourful dish made entirely from local products was chosen as part of the Eat Local Challenge. Enjoy your meal!






1 raw yellow beet

1 Les Jardinets de la Paysanne raw chioggia beet

4 Les Herbes Gourmandes sprigs of chopped chives

100 g of L'Ancêtre goat cheese

1 tbsp of cider vinegar

Gold-of-pleasure oil

Original Selection Modena balsamic vinegar

Salt and pepper

À fleur de pot garlic “fleur de sel”

4 tbsp of Jardi sunflower seeds

Mirabel lamb’s lettuce and beets



Cook beets in boiling water for 10 minutes and allow to cool.

Whisk goat cheese, chives, 1 tbsp of gold-of-pleasure oil, 1 tbsp of cider vinegar, salt and pepper.

Place the cheese mix in a reclosable bag and leave in a cool place.

Peel the beets and cut them into thin slices.

Divide beet slices alternating from the yellow to the chioggia, forming a circle.

In a bowl, mix the lamb's lettuce with a little gold-of-pleasure oil, salt and pepper.

Place beets in the centre to form a small mountain of lettuce and beets.

Cut the end of the reclosable bag and place four “walnuts” of goat cheese on beets.

Pour a dash of gold-of-pleasure oil and balsamic vinegar.

Sprinkle with garlic “fleur de sel.”



Discover four recipes put together by Max L'Affamé as part of the Eat Local Challenge right here.