Beetroot carpaccio with lettuce blossom in a ham dress

Ingredients for 4 servings:

• 3 medium-sized beetroots
• Salt and pepper, from the mill
• 3 tbsp oil (walnut oil), cold-pressed
• 3 tbsp vinegar (raspberry balsamic vinegar)
• 150 g mixed leaf salad
• 4 slice(s) ham, air-dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very simple and very decorative

Boil the beetroot whole in unsalted water for about 1 hour until soft, then peel. If you don’t want to go to the trouble, you can also use ready-cooked beetroot, which is available vacuum-packed in the supermarket. Cut the beetroot into wafer-thin slices and arrange them fan-shaped on a plate. Wash the lettuce and tear it into fairly small pieces. For each serving, make two “bouquets” from the longer lettuce leaves and wrap the bottom half of each bouquet with a slice of ham. Place the bouquets on the carpaccio and arrange some of the lamb’s lettuce next to it. For the dressing, whisk together equal parts vinegar and oil with a little salt and pepper or shake in a screw-top jar and drizzle over the carpaccio and beetroot. Serve with crusty whole-grain toast or toasted farmhouse bread.