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Rassolnik
Beetroot Carpaccio
How to cook Beetroot Carpaccio
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.
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