Beetroot Carpaccio with Queso De Cabra, Pork Belly, Cucumber and Basil

Summary

Ingredients

• 1 tuber / n beetroot, oblong (e.g. crapaudine)
• 1 teaspoon caraway seeds
• 1 teaspoon salt
• 2 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 2 tablespoon olive oil
• 1 pinch (s) pepper, freshly ground
• 1 shallot (s)
• 2 slices pork belly, smoked
• 100 g cheese, Queso de Cabra (Spanish oat cheese)
• 2 tablespoon cucumber (s), diced
• 1 sprig basil

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Instructions

1. Simmer the beetroot for 30 minutes in salt and caraway water on three-quarters of the heat. Let cool a little and peel. The Crapaudine variety has the advantage that the beetroot can now be cut from a single elongated tuber into even 2 milli thin slices. Place the slices nicely as a carpaccio on a large flat plate.
2. Cut the bacon slices into fine strips and fry them in a pan until crispy. Cut a few small cubes from a lettuce or stewed cucumber for the topping. Finely dice the shallot.
3. Mix balsamic vinegar, soy sauce and olive oil into a dressing and season with freshly ground pepper. Spread half of the dressing on the bed of beetroot. Mix the other half in a small bowl with the cucumber cubes and fresh, finely plucked basil.
4. Spread small flakes of goat cheese, shallot cubes and the bacon on the carpaccio. Arrange the cucumber and basil salad in the middle.
5. Serve with a crispy baguette.