Beetroot carpaccio with feta and honey mustard sauce

Ingredients for 4 servings:

• 2 beetroots, cooked
• 2 handfuls of lamb’s lettuce
• 50 g feta cheese
• 50 g seeds or nuts
• 4 tbsp olive oil
• 2 tsp mustard, e.g. Dijon mustard
• 1 tsp honey
• 1 dashes lemon juice, to taste
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Toast nuts and seeds in a pan without oil, e.g., walnuts, pumpkin seeds, sunflower seeds, etc. Cut the beetroot into wafer-thin slices and arrange them on the plate. Crumble the feta cheese and spread it on top. Arrange the lamb’s lettuce on top. Mix the dressing (oil, mustard, honey, lemon, pepper, and salt) and spread it over the lamb’s lettuce and the carpaccio. Sprinkle the seeds over the salad. The quantities are based on one side salad.