Beetroot carpaccio

Ingredients for 2 servings:

• 2 large beetroots, cooked, vacuum-packed (bought ready-made)
• 2 m.-large shallot(s)
• 1 pinch of salt
• 1 pinch(s) of sugar
• some pepper from the mill
• some balsamic vinegar
• some caraway seeds, freshly ground (this goes particularly well with beetroot)
• some olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Goes well with fish such as salmon trout or beef with horseradish, etc.

First, slice the beets very thinly. You can do this with a mandolin if you have one, but a sharp knife will work too. Arrange the sliced ​​pieces in a shallow bowl or dish in a fan shape, slightly overlapping. Sprinkle with salt and very finely with sugar. Grind over a little pepper and caraway seeds (if you don’t like caraway seeds, leave them out. But freshly ground caraway seeds don’t taste as strong as unground ones – just try it). Now finely slice the shallots and scatter them over the carpaccio. Drizzle the balsamic and olive oil over the beetroot carpaccio and let it sit for a while. Tip: I usually make the carpaccio about 2-3 hours before serving and occasionally carefully ladle the sauce over the beets. This helps the flavors of the ingredients combine better. This carpaccio goes particularly well with fish with horseradish cream.