Smokey's beetroot carpaccio with baked fennel

Ingredients for 2 servings:

• 1 m.-large fennel
• 2 tbsp olive oil
• 2 small beetroots, steamed
• 25 g Parmesan cheese, in one piece
• 1 handful of basil, cut into fine strips
• n. B. Pepper, from the mill
• n. B. Salt
• 2 tbsp olive oil
• 2 tbsp orange juice
• 1 tsp, leveled mustard
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

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

Low-carb

For the dressing, mix all ingredients well. Thinly slice the fennel and toss in a bowl with olive oil, salt, and pepper. Spread the fennel evenly on a baking sheet lined with baking paper and bake in an oven preheated to 200 degrees Celsius for about 10-15 minutes, until lightly browned. Thinly slice the beetroot and arrange them in a circle on two plates. Drizzle the dressing sparingly over the top. Spread the slightly cooled fennel over the beetroot and grind a little more pepper over it. Then grate the Parmesan cheese over the top with a vegetable peeler. Scatter the basil strips over the top. Tip: Serve with Italian fennel salami, arranged in florets.