Beet Carpaccio with Pumpkin Seed Brittle

Three favorite Austrian flavors in one dish: beet, pumpkin seeds and horseradish 2 tbsp. water with sugar in a saucepan. When bubbles appear, add mustard seeds and pumpkin seeds and stir heartily with a wooden spoon. When the sugar becomes cloudy, continue stirring until it caramelizes and becomes liquid. When the sugar is shiny, briefly fold in the butter and quickly spread everything together on the parchment paper form, spread apart with a spoon and cool.

Whisk the mustard, vinegar and oil with a hand blender to make a thick dressing and season with salt.

Cut cress from the bed with scissors. Cut the beet into fine slices on a vegetable slicer and arrange on plates.

Drizzle the dressing over them. Spread the horseradish shavings evenly over the carpaccio with the cress and the brittle.

For the shavings, remove the skin from the horseradish and scrape off thin strips with the back of a knife; this takes a little practice. Or grate on a household grater.

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