Beetroot Carpaccio

Ingredients

• bell pepper dressing - 16 g
• Bulgarian pepper - 100 g
• wine vinegar - 50 g
• sugar - 30 g
• water - 1 l
• olive oil - 100 g
• beets - 150 g
• tomatoes - 80 g
• orange peel - 1 g
• lemon peel - 1 g
• Lime peel - 1 gr
• thyme branch
• Salt - to taste
• Sugar - to taste
• olive oil - 10 g
• pine nuts - 6 g
• Frize salad - 5 g
• tofu - 35 g

Cooking

Step 1

Remove seeds from peppers and place in water. Add vinegar and sugar and simmer until the liquid is reduced by 80%. Punch with a blender and add oil.

Step 2

Clean the tomatoes. Cut them into slices and sprinkle with zest, thyme leaves, salt, sugar and drizzle with olive oil. Put in the oven, heated to 90 degrees for 3 hours.

Step 3

Bake the beets for 40 minutes. at 180 degrees. Peel, cut into thin slices and put on a plate. Arrange tomatoes on top and sprinkle with nuts. Stir the dressing and pour over the tomatoes and nuts. Salt, pepper and crumble the tofu.