Summary

Ingredients

• 3 tuber / s beetroot, medium-sized
• Salt and pepper, from the mill
• 3 tablespoon oil (walnut oil), cold-pressed
• 3 tablespoon vinegar (raspberry balsamic vinegar)
• 150 g lettuce, mixed
• 4 slices ham, air-dried

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Instructions

1. Boil the beetroot tubers whole in unsalted water for about 1 hour until soft and peel them. If you don`t want to bother, you can also take ready-cooked beetroot, which you can buy vacuum-packed in the supermarket.
2. Cut the beetroot into wafer-thin slices and arrange in a fan shape on a plate.
3. Wash the lettuce and break it into not too small pieces. Make two bouquets of flowers per serving from the longer lettuce leaves and wrap the lower half of each bouquet with a slice of ham. Place the bouquets on the carpaccio and serve some of the lamb`s lettuce next to it.
4. For the dressing, mix equal parts vinegar and oil with a little salt and pepper either with a whisk or shake in a screw-top jar and drizzle over the carpaccio and beetroot.
5. Serve with crispy wholemeal toast or toasted farmer`s bread.