Quickly peel the beets with wet hands and place them side by side in a small saucepan. Pour the orange juice and enough water so that the beets are about a third in the liquid, add bay leaf spice and thyme, season a little with salt and season with pepper. Let everything boil and simmer with closed lid at low temperature for about 45 minutes, it can take 60 minutes as well. In any case, the beet should be soft but still al dente. Then drain and cool.
In the meantime, soak the capers in plenty of cold water for half an hour, then rinse and pat dry with kitchen roll. Heat vegetable oil in a frying pan, fry the capers in it (be careful, it may splatter a little at the beginning) and meanwhile continue frying over medium heat until they are crispy (about 10 min).
To serve, cut the beet into three millimeter thick slices on a vegetable slicer and spread them out in a circle fanned out on flat plates, coat them thinly with the sunflower oil or other vegetable oil, season a tiny bit with salt and season with pepper. Spread the capers evenly on top, then sprinkle with the chopped parsley and Parmesan.
Beet carpaccio with fried capers Ricotta ravioli with sage butter Braised venison shoulder with almond broccoli Mango with raspberry mousse
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good geric