Red Beet Carpaccio :

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For each appetizer portion (one beet):

- one red beet, precooked
- 5 tablespoons olive oil
- 2 tablespoons wine vinegar (for a lighter taste) or balsamico vinegar (heavier taste)
- 1 tablespoon dark honey
- sea salt
- pepper
- freshly cut cress

Cooking Instructions

Make sure the beet is dry and slice it as thinly as possible (so that it can actually bend flexibly in all directions when handling).

Mix a vinaigrette out of the remaining ingredients (except the kresse).

Arrange the beet slices on a chilled plate, top with the vinaigrette and garnish with the kresse.

Serve chilled (for more sweetness) or warm (for more earthy beet taste).

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