Beet Carpaccio with Pine Nuts

Ingredients

• 500 g beetroot roots
• 2 tbsp white wine vinegar
• 0.5 tsp Salt
• 1 tbsp honey
• 2 sprigs Basil
• 30 g pine nuts
• 3 tbsp olive oil

Instructions

1. 1.

   Peel the beets and slice them thinly. Bring 300 ml water with vinegar, salt, and honey to a boil in a pot and cook the beet slices for about 5 minutes. Drain in a colander and let cool.

2. 2.

   In the meantime wash and dry the basil leaves. Set aside some leaves for garnish, cut the remaining leaves into strips. Toast the pine nuts in a pan without oil until fragrant, then remove from heat.

3. 3.

   Arrange the beet slices on four plates, sprinkle with basil strips and pine nuts. Drizzle with olive oil and garnish with the remaining basil.