Beetroot Carpaccio With Goat Cheese

1. 1

   Rub the beetroot with Olive oil and season with salt, pepper and a little sugar. Put them on a tray and roast them at 160 C till they are nice and soft, cool down and peel. This way the flavor of the beetroot will be intensified and that makes this dish marvelous

2. 2

   When they are cool peel them using disposable gloves and cut them in four and reserve. When the beetroot are cooking bring a large pot of salted water to the boil and plunge the asparagus in it.

3. 3

   Cook until just tender, making sure you do not overcook them. Scoop them out with a kitchen spider and cool them under cold running water, reserve. Blanch the rocket for one minute in the same water.

4. 4

   Drain and cool under cold running water and shake dry. In a frying pan heated to medium heat, add the hazelnuts and toast for 5 minutes. Put into a mortar and crush slightly with the pestle. Set aside.

5. 5

   Put the beetroot on a small platter, scatter the asparagus on top, followed by the rocket, crumbled goats cheese, sliced shallot and the crushed hazelnut.

6. 6

   In a small bowl mix the red wine vinegar and the oil and season, drizzle all over the salad and serve at the table

* Per serving · 4 servings · Values may vary.