Beetroot Carpaccio

Ingredients

• 500 g beetroot (4 pieces)
• 400 g small kohlrabi with tender leaves (2 small kohlrabi)
• 250 g small apples (2 small apples)
• 4 tbsp Lemon juice
• 2 tbsp Maple syrup
• 4 tbsp white wine vinegar
• 4 tbsp apple juice
• Salt
• Pepper
• 2 tbsp olive oil
• 4 tbsp vegetable broth
• 40 g dried sour cherries (4 tbsp)
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1.

   Clean, wash, peel beetroot and kohlrabi, then shave or slice into thin rounds; wash kohlrabi leaves and set aside.

2. 2.

   Wash apples, quarter them, core, and cut into fine cubes. Immediately mix apple cubes with lemon juice.

3. 3.

   For the dressing, whisk maple syrup with vinegar, apple juice, a pinch of salt and pepper, then vigorously stir in oil and vegetable broth. Fold in apple cubes.

4. 4.

   Coarsely chop sour cherries and pumpkin seeds. Slice 2–3 delicate kohlrabi leaves into fine strips.

5. 5.

   Arrange beetroot and kohlrabi slices alternately on a plate, season with salt and pepper, and drizzle with the dressing. Sprinkle pumpkin seeds, sour cherries, and kohlrabi ribbons over the carpaccio.