Beetroot carpaccio with raspberry dressing

Anweisungen

• Cut the beets into very thin slices. Best with a mandolin, or else, for example, a cheese slicer.
• Blend the frozen raspberries with olive oil, vinegar, mustard, honey and a generous pinch of Salty Feast with a hand blender or in a blender to form a thick dressing.
• Keep some of the dressing aside and marinate the beetroot slices in the rest of the dressing.
• Divide the marinated beetroot slices over the plates, half over each other as you would with carpaccio.
• Crumble the goat cheese over it.
• Finish with cress, the reserved dressing and fresh raspberries.
• Finally, spread a generous pinch of pink spice mix over it.