Summary

Ingredients

• 4 beetroot, cooked
• salt and pepper
• 1 tablespoon balsamic vinegar

For the salad:

• 125 g radish (s), black
• 4 tablespoon yogurt
• 1 tablespoon mustard
• 1 tablespoon oil
• 2 tablespoon balsamic vinegar, e.g., Grape balsamic vinegar
• salt and pepper
• sugar
• Herbs, fresh, chopped (e.g. chives, parsley )
• 4 tablespoon sunflower seeds, roasted

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Instructions

1. Cut the beetroot into thin slices and place them in a fan shape on plates or platters. Season with salt and pepper and drizzle with balsamic vinegar. You may also need a little more balsamic vinegar.
2. Peel and rape the radishes. Make the dressing from yogurt, mustard, oil and vinegar and season to taste. Mix the dressing with the radish and spread the salad on the carpaccio. Sprinkle herbs and sunflower seeds on top.