Yellow beet carpaccio

INGREDIENTS

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

INSTRUCTIONS

YELLOW BEETS

1. Bring a pot of cold salted water to the boil and add the yellow beets (with the skin). Let 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 cut the ends before slicing them with a mandolin into very thin slices (0.5 cm or less).
4. Spread the slices on a nice plate, delicately overlapping them, then set aside.

ASSEMBLAGE

1. In a pan over medium heat, roast (without oil) a few pine nuts then set aside.
2. Finely chop a few fresh tarragon leaves.
3. Pour a drizzle of sherry vinegar over the beets. Sprinkle them lightly with fleur de sel and gorria pepper (or ground pepper), add a few shavings of parmesan grated with a peeler and sprinkle with roasted pine nuts.
4. Add the chopped herbs and drizzle with a drizzle of hazelnut oil.
5. Leave to rest in the refrigerator for about 30 minutes.
6. When serving, add a few microgreens for decoration and enjoy with a good walnut bread.