Beetroot Carpaccio with Fennel and Honey Mustard Sauce

Ingredients

• beets - 400 g
• romaine lettuce - 20 g
• fresh daikon - 60 g
• fresh fennel - 60 g
• leek - 40 g
• walnuts - 20 g
• fresh radish - 40 g
• lemon juice - 40 g
• spinach - 100 g
• honey - 10 g
• Dijon mustard - 20 g
• olive oil - 50 ml
• lemon juice - 10 ml
• fresh mint - 5 g

Cooking

Step 1

Preheat the oven to 160 degrees, put sea salt on the baking tray, put the whole beets on top and bake for 30 minutes.

Step 2

Slice the fennel and daikon into 1mm thick strips. Add olive oil and lemon juice.

Step 3

Pour cold olive oil into a blender glass, add honey, mustard, beat for 30 seconds until the consistency of mayonnaise, add lemon juice at the end.

Step 4

Cut the beets with a slicer into round slices 1.5 mm thick.

Step 5

Arrange beetroot slices in circles on a round plate. Put the daikon, fennel and spinach leaves in the center of the beets. Sprinkle with chopped walnuts. Drizzle with honey mustard sauce.