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.