200 ml Balsamic vinegar
150ml Olive oil
1 bundle Chives
1 bundle Radish
5 pcs Cherry tomatoes
2 pcs Frisee
100g Wild Rocca
Salt and black pepper
Method of Preparation
Boil the beetroot for 30min in water.
Cool it down and slice it thinly on the plate.
Mix the balsamic with the olive oil, salt and pepper and put in on the beetroot Carpaccio.
Sprinkle chopped chives on it and place the cherry tomatoes and the radish on the sides.
Mix the frisee and wild rocca with the marination and put it in the middle.
In a medium bowl, put the vegetables add the chickpea flour, then add all the spices
Cut the brick sheets into rectangular shapes. Put them to grill for 7 min on 180 degrees.
In a bowl put the thyme, Rocca, mint, bakle, chick peas, tomatoes, pine seeds, onions.