Beetroot Carpaccio

Ingredients for 2 servings:

• 2 m.-large beetroot
• 1 small onion(s)
• 1 garlic clove(s)
• Salt, coarse-grained, from the mill
• some olive oil
• Balsamic vinegar, good
• Pepper from the mill
• e.g. parsley for garnishing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rinse the beetroot under running water and boil it in plenty of water until tender. It’s best to do this the day before and then let it cool in the water, as the skin can then be easily removed the next day. Peel the beetroot and slice it very thinly using a cucumber slicer. Arrange it on a platter like roof tiles. Drizzle with a little olive oil. Season with salt and pepper to taste. Peel the onion, also slice it very thinly, and scatter it on the beetroot. Peel and finely chop a clove of garlic, and scatter it on top. Finally, spray with balsamic vinegar, garnish with chopped parsley, and serve. Tip: It’s best to make this an hour in advance and leave it in the fridge, covered with cling film, until ready to eat.