Beetroot Carpaccio

Wash beet with a brush under running water. Do not cut away the stalk, then not so much color. Peel the garlic.

Cook beets in well-salted water for about 45 minutes. Check with a fork if the tubers are cooked.

Drain beets, rinse with cold water, then peel.

Using a sharp kitchen knife, cut the tubers into paper-thin slices and arrange on plates or a platter.

Press the garlic and mix it with balsamic and olive oil, add salt.

Brush the sauce over the beetroot slices and sprinkle with pepper.

Preparation Tip:

Grana Padano sprinkled on top adds another special touch to the carpaccio and is an excellent addition.

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