Red Beet Carpaccio

Ingredients

• 4 red beets
• 0.5 bunch mint (10 g)
• 0.5 bunch basil (10 g)
• 40 g pine nuts
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 tsp Mustard
• 1 tsp maple syrup
• Salt
• Pepper
• 125 g Raspberries
• 200 g goat fresh cheese

Instructions

1. 1.

   Clean, wash, peel the red beets and shave them into thin slices. Wash mint and basil, shake dry and pluck leaves.

2. 2.

   Toast pine nuts in a hot pan without oil over medium heat for 3 minutes.

3. 3.

   Whisk olive oil with lemon juice, mustard and maple syrup; season with salt and pepper. Wash raspberries and pat dry. Fold half the raspberries into the dressing and gently crush them.

4. 4.

   Whisk goat fresh cheese with 1–2 tbsp water until creamy; season with salt and pepper.

5. 5.

   Arrange beet slices on a large serving platter and drizzle with dressing. Sprinkle herbs, remaining raspberries and pine nuts on top. Serve goat cheese cream separately alongside the carpaccio.