Kohlrabi Carpaccio with Beet and Goat Cheese

For the kohlrabi carpaccio with beet and goat’s cheese, mix all the ingredients for the marinade.

Peel the kohlrabi and cut it into paper-thin slices, using a bread slicer if possible.

Arrange on the plates as a base. For each serving, thinly slice one beet and arrange in a fan shape on the kohlrabi carpaccio.

Cut the goat’s cream cheese into pieces and spread it on the vegetables as well.

Roast the coarsely chopped or chopped walnuts in a pan without oil, sprinkle them on top and spread the marinade on the kohlrabi carpaccio with beet and goat cheese.

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