Summary

Ingredients

• 1 beetroot
• 2 shallot (s)
• 2 cloves garlic)
• 2 teaspoons, heaped oregano, dried
• 1 pinch salt
• Pepper, coarse, from the mill
• 100 g oat cream cheese
• 2 pinches cumin, whole
• 6 tablespoon olive oil
• 4 tablespoon white wine vinegar or champagne vinegar
• 40 g walnuts, rouhly chopped

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Instructions

1. Cook the beetroot in boiling water for about 50 minutes. Remove the bowl with rubber gloves under running water. Cut into approx. 2 mm thin slices and layer on the plate. This is particularly easy with a truffle slicer.
2. Peel the shallots, cut into rings and place on the beetroot. Chop the garlic very finely, mix with the oil and vinegar. Season with salt and pepper. Spread over the carpaccio with a spoon.
3. Make small piles with the goat cream cheese. Sprinkle these with a little cumin.
4. Leave to stand under cling film for approx. 1 - 2 hours. You can of course leave it alone.
5. Roast walnuts in a pan with a little butter. Sprinkle over the carpaccio before serving.