Beetroot carpaccio

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BEETROOT CARPACCIO
Serves 4 as starter or side dish All levels

Ingredients:

> 2 cooked beetroots, sliced very thinly
> 100 gr feta cheese, crumbled
> Zest of 1 organic lemon
> Fresh thyme
> 3 tbsp walnut oil
> 1 tbsp whole grain mustard
> 3 tbsp cider vinegar
> Salt & pepper
Directions:

1 | Arrange the beetroot slices on a round plate overlapping each other.

2 | In a bowl mix the oil, vinegar, mustard and salt & pepper.

3 | Pour over the beetroots.

4 | Sprinkle the feta on top.

5 | Add the lemon zest and fresh thyme leaves.
› Enjoy!