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Beetroot carpaccio with egg and Gabriella's salad dressing (2 pers.)
A recipe by Alexander Schmid, Stuttgart
2 medium sized peeled beetroot tubers, 2 handfuls of washed rocket, optional watercress, 1 chicory cut into strips, 2 eggs boiled waxy soft, 2-3 tbsp pine nuts, roasted without fat, Parmesan shavings, Fleur de Sel, coarse pepper, Gabriella's salad dressing to taste.
Boil the beetroot until soft, let it cool down and slice it thinly on two plates, spread Gabriella's salad dressing with a brush on the beetroot, sprinkle with coarse pepper, place the chicory and rocket in the middle. Quarter the eggs and arrange them around the salad, drizzle the salad dressing over both, sprinkle with parmesan shavings, roasted pine nuts and fleur de sel on top. Served with oven-warm flatbread.
Tip: disposable gloves from the pharmacy for processing beetroot.
