Baked Beetroot Carpaccio

Ingredients:

Carpaccio

• 4-5 medium beets, washed, with tops cut off
• Olive oil
• 0.5 tbsp sugar
• 1 tbsp. flake salt
• 1 small bunch of green onions

Vinaigrette dressing

• 1 tbsp mustard
• 2 tablespoons lemon juice
• 1 tbsp red wine vinegar
• 0.33 cups olive oil

Walnuts

• 1 tbsp. l. olive oil
• 0.5 cup coarsely chopped walnuts
• 1 teaspoon paprika

Preparation:

1. Bake the beetsPreheat oven to 190°C (375°F). Place the beets in a baking dish, then add a glass of water. Cover tightly with foil. Bake until the beets are easily pierced with the tip of a knife, 1 to 1.5 hours, depending on the size of the beets. Let cool.
2. Prepare the vinaigrette dressing: In a medium bowl, combine the mustard, lemon juice, and red wine vinegar. Slowly whisk in the olive oil. Season with salt. Set aside.
   
   Prepare the nutsHeat a frying pan over medium heat and add olive oil. When it's hot (but not too hot), add the walnuts and season with salt. They should lightly brown in the oil. When you smell the nuts, add the paprika and reduce the heat to low. Cook for 2-3 minutes, stirring constantly, until the nuts are lightly browned. Drain on paper towels and set aside.
3. Lightly brush a serving platter (or small plates) with olive oil. Peel the beets with paper towels and slice them thinly. Arrange them in a single layer on the platter or plates. Sprinkle with sugar and flaky salt. Drizzle with the vinaigrette and garnish with walnuts. Slice the onion into 2-cm pieces and arrange them on top of the beets.
   
   Recipe sliced ​​beetroot.