Red and yellow beetroot carpaccio

Ingredients for 4 servings:

• 2 small beetroots
• 2 small yellow beets
• 2 tbsp raspberry vinegar
• 2 tbsp balsamic vinegar (apple balsamic vinegar)
• 4 tbsp olive oil, mild
• 2 pinches of salt
• 2 pinches of pepper
• 2 tsp, strained mustard, medium hot
• 2 pinches of sugar
• 2 tbsp pumpkin seeds or sunflower seeds
• 2 tbsp, heaped goat’s cheese, mild
• some cress or arugula

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Raw food starter

Of course, this recipe only works with beets if you can’t get yellow ones. In that case, simply omit the apple balsamic and double the raspberry vinegar. Peel the raw beets and slice them into thin, even slices. Mix raspberry vinegar, 2 tablespoons of oil, a pinch of salt, pepper, sugar, and 1 teaspoon of mustard to create an emulsion, and marinate the beets in it for 30 minutes. For the yellow beets, mix the apple balsamic with 2 tablespoons of oil and the remaining spices, and marinate the slices in it for 30 minutes. In the meantime, gently roast the seeds without fat, then let cool. Mix the goat’s cheese with a dash of cream or milk until creamy. Arrange the beets alternately on 4 plates, scatter the seeds on top, sprinkle with some greens, and decorate with dollops of cream cheese.