Vegan Carpaccio with Beetroot, Truffle and Mushrooms

Ingredients

• 500 g beetroot
• 1 tsp cumin
• 100 g mushrooms
• 100 g lamb's lettuce
• 40 g walnut kernels
• 4 tbsp apple cider vinegar
• 1 tsp Honey
• 2 tbsp walnut oil
• 2 tbsp truffle oil
• Sea salt
• coarsely ground pepper

Instructions

1. 1.

   Wash the beetroot and place it in a steamer basket. Sprinkle with cumin and steam for about 40 minutes until cooked. Cool, peel, and let it cool to lukewarm. Clean the mushrooms and slice thinly. Wash, trim, and dry the lamb's lettuce. Toast the walnuts in a dry pan until fragrant, remove, cool, and chop.

2. 2.

   For the dressing whisk together vinegar, honey, 1-2 tbsp water, truffle oil, walnut oil, salt, and coarsely crushed pepper; taste and adjust.

3. 3.

   Slice the beetroot thinly and arrange on plates. Distribute lamb's lettuce, mushrooms, and walnuts over the beetroot, drizzle with dressing, and serve with toasted bread.