Beetroot carpaccio

Ingredients for 4 servings:

• 2 beetroots, vacuum packed
• 4 handfuls of lettuce, as desired
• 4 tbsp mixed seeds (pumpkin seeds, sunflower seeds, pine nuts)
• 4 bacon, cut into strips
• oil
• 3 tbsp balsamic vinegar
• 1 tbsp mustard
• 1 tbsp honey
• 6 tbsp olive oil
• salt and pepper
• 1 shallot(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with grainy salad bouquet and bacon strips

Thinly slice the beetroot using a slicer and arrange it in a ring on a plate. Arrange the washed lettuce in the center of the beetroot ring. Cut the bacon into strips, fry in a little oil, add the seeds, and toast briefly. Spread the bacon and seeds mixture over the salad. Combine the ingredients for the vinaigrette, finely dice the shallot, stir in, and drizzle the mixture over the lettuce and beetroot.