Beetroot carpaccio with sage and tomato butter

Ingredients for 6 servings:

• 500 g beetroot, pre-cooked, in a vacuum pack
• 125 g butter
• 5 sage leaves, cut into fine strips
• 5 tomatoes, dried, finely diced
• 1 bulb(s) garlic
• 50 g seeds (mix of pumpkin, sunflower, pine and soy seeds)
• 1 handful of arugula, finely chopped
• 1 dashes extra virgin olive oil, cold squeezed
• 1 dashes Balsamic vinegar, white
• n. B. Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Vegetarian variation of the classic with various roasted seeds and arugula

First, cut the beetroot into wafer-thin slices, either with a knife, a mandoline, or a bread slicer. Discard the ends and set the slices aside. Halve the garlic bulb in half at the thickest part and spread the slices on the serving plates (to scent them). Set aside; we still need: Arrange the beetroot slices slightly overlapping on the serving plates, season with salt and pepper. Melt the butter in a saucepan over low heat. As soon as it is liquid, add the finely sliced ​​sage and dip the half garlic bulb in the butter several times. This is enough to create a delicate garlic aroma. As soon as the sage strips start to bubble, remove the pan from the heat and thoroughly stir the finely diced tomatoes into the sage butter. Let it steep for another 5 to 10 minutes without heat. If the heat is too high, the sage will burn, and the aroma will be completely ruined. Now add a splash of balsamic bianco. Heat a splash of olive oil in a non-stick pan to 3/4 heat. Add the seeds and toast for about 3 minutes, stirring frequently. Be careful not to burn the seeds or allow them to turn black. As a final preparation, finely chop or finely slice the arugula. Spoon the sage and tomato butter evenly over the beets on the prepared plates. Divide the toasted seeds and arugula among the plates. For seasoning, place a salt and pepper mill on the table.