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Beetroot Carpaccio with Fennel and Honey Mustard Sauce
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.
Ingredients
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