Beet Carpaccio’

Cook beets in salted water with a dash of raspberry vinegar and a tiny bit of caraway seeds on the stove top for about 30 min (should still have bite!).

Peel and slice into very thin slices onto plates. Finely chop shallots, caramelize in a tiny bit of sugar, extinguish with a dash of raspberry vinegar and let cool.

Add the figs (dried or fresh) and mix with oil and the juice of a lemon and season.

Roast the pine nuts in a dry frying pan and place on the plates with the rocket, add the salad dressing, sprinkle with fresh Parmesan cheese and finally drizzle a few drops of the good olive oil over the plates 1 to 2 shallots 4 to 5 figs

Tip: The better the Parmesan, the finer the flavor!

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