Beetroot carpaccio

Ingredients for 4 servings:

• 500 g beetroot balls, cooked and peeled from the aroma pack
• 50 g shallot(s)
• 50 g nuts (pecans or walnuts)
• 50 g Parmesan cheese, in one piece (alternatively Gorgonzola)
• ½ pear(s), ripe
• some horseradish, possibly cream
• 2 tbsp Balsamic vinegar (Crema Balsamica Blackberry-Vanilla)
• 4 tbsp oil (walnut oil)
• 2 tbsp water
• ½ tsp mustard, medium hot
• 1 tsp seasoning mix (or granulated stock or salt)
• Pepper, white from the mill

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Total time approx. 55 minutes

with Parmesan and blackberry balsamic vinegar

For the vinaigrette, mix all ingredients well and season to taste. Lightly toast the nuts in a dry pan until they release a delicate aroma. Once they have cooled slightly, roughly break them up by hand. Cut the beetroot into very thin slices and arrange them slightly overlapping on plates or a platter. Season with salt and pepper. Peel the shallots, slice them very thinly, and scatter them over the beetroot. Then drizzle the vinaigrette over the beetroot. Finally, spread the nuts and thinly shaved cheese thinly over the beetroot slices. Let the carpaccio marinate for 20-30 minutes before serving. For a refreshing variation, sprinkle the ripe pear (cut into small slices) over the carpaccio. Serve with creamed horseradish.