Yellow beet carpaccio

INGREDIENTS

• 2 medium-sized yellow beets
• Salt to taste (for cooking beets)
• 50 g of pine nuts (or hazelnuts or pumpkin seeds)
• 2 pinches of fleur de sel and gorria pepper(or freshly ground pepper)
• 20 g of Parmesan
• 50 ml of sherry vinegar (or apple cider vinegar)
• 2 pinches of fresh tarragon (or chives or arugula)
• 75 ml of hazelnut oil (or walnut oil or good quality olive oil)
• Some microgreens (optional)

INSTRUCTIONS

YELLOW BEETS

1. Bring a pot of salted cold water to a boil and add the yellow beets (with the skin). Let them cook until they have no resistance when pierced with a knife, about 30 minutes.
2. Cool them in cold water, then drain.
3. Peel the beets by hand, then trim the ends before slicing them very thinly on a mandoline (0.5 cm or less).
4. Arrange the slices on a nice plate, layering them gently, then set aside.

ASSEMBLAGE

1. In a skillet over medium heat, roast (without oil) some pine nuts and then set aside.
2. Finely chop some fresh tarragon leaves.
3. Drizzle a stream of sherry vinegar over the beets. Lightly sprinkle with fleur de sel and piment gorria (or freshly ground pepper), add a few shavings of parmesan cheese with a peeler and sprinkle with roasted pine nuts.
4. Add the chopped herbs in a sprinkle and drizzle a stream of hazelnut oil.
5. Let rest in the refrigerator for about 30 minutes.
6. At the time of serving, add some microgreens for decoration and enjoy with a good walnut bread.