Beetroot Carpaccio 🌱
Ingredients:
2-3 beetroots
Dressing:
25g radish
1-2 cloves of garlic
25 ml vinegar
15 ml olive oil
5g mustard
Salt, pepper
Bit sugar (optional)
Juice of 1/2 lemon
Salad:
Field salad or rocket leaves (handful)
Bean sprout
Pine nuts (roasted) or walnuts (roasted)
Instructions:
1. Cook the beetroots.
2. Peel them and thinly slice them.
3. For the dressing, mix the ingredients using a blender.
4. Arrange the sliced beets on a plate.
5. Garnish the salad, the pine nuts, and the bean sprouts on the beetroots. Place the salad in the centre of the dish.
6. Drizzle the dressing over the beet and salad.
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