Beetroot carpaccio with rocket and dehydrated onions

Ingredients for 2 servings:

• 1 scoop of beetroot
• 1 scoop of beetroot
• 1 scoop of white beetroot
• 125 g arugula
• 30 g pine nuts
• 30 g Parmesan
• 5 tbsp olive oil
• 5 tbsp oil (hop oil), or other oil with a bitter note
• 3 tbsp white wine vinegar
• 1 tsp honey
• 1 onion(s), red
• n. B. Salt
• n. B. Pfeffer
• e.g. cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Vegetarian, Red, Yellow, White Beetroot

Cut the onions into approximately 3 mm thick rings and dehydrate at 60°C for approximately 5 hours. This can be done in a dehydrator, air fryer, or oven. It is important that they are thoroughly dry. Then place the onions in a blender and blend into a fine powder. This can be stored in a shaker. The onions can be omitted if that is too much effort, but the powder gives the dish a subtle sweetness and a light onion flavor. Wash the beets and cook in the oven at 160°C for 1 hour 15 minutes. Then let them cool, peel them, and slice them thinly. Make a marinade with the oil, vinegar, honey, and salt and marinate the beet slices in it. Marinate each variety separately so they don’t stain the others. Refrigerate for a few hours if possible. Toast the pine nuts in a dry pan and let them cool. Wash the arugula. To serve, place the beetroot slices on a plate, scatter the arugula over them, and drizzle with some of the marinade. Scatter the pine nuts on top and grate the Parmesan cheese over them. Finally, sprinkle with the onion dust, freshly ground pepper, and a small pinch of cayenne pepper. Drizzle with a little more of the marinade, if desired.