Summary

Ingredients

• 330 g beetroot from the lass
• 375 g mozzarella
• 5 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon honey (blossom honey)
• 0.5 ½ bowl cress
• sea-salt
• pepper

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Instructions

1. Drain the beetroot in a colander. Cut the mozzarella into slices. Arrange the beetroot and mozzarella on the plates like roof tiles.
2. Mix a vinaigrette from oil, vinegar, honey, salt and pepper and drizzle over the beetroot. Spread the cress over the carpaccio.
3. As an alternative, I have skewered small beetroot balls with mini mozzarella on toothpicks and arranged them on a plate, which can be great as finger food at parties.