Beetroot Carpaccio

To begin with, we will cook medium-sized beets, and we will do it in the oven. Turn on the oven to warm up to 180 degrees Celsius. At this time, I thoroughly wash the beetroot under running water, do not clean it, then dry it with paper towels. On a sheet of foil (of sufficient size to wrap both beets), put the prepared root vegetables, sprinkle them with salt, ground black pepper, pour olive oil, then wrap tightly with foil. We put the bundle in the preheated oven on the grill and bake the beets for 40 minutes. When this time has passed, we check the root crops for readiness with a knife - it should easily enter the beetroot. If necessary, we increase the baking time.

While the beetroot is baking, we are preparing the dressing for carpaccio. To do this, combine orange juice, olive oil, white wine vinegar, Dijon mustard. Mix everything together. Pour a little salt - literally a pinch, add ground black pepper to taste and stir again. Pepper is better to take fresh ground.

Wash the arugula and let it dry on a clean, dry towel. Cut the parmesan into thin slices.

Remove the finished beetroot from the oven, take it out of the foil, let it cool. After we peel the root vegetables and cut them into thin circles, which are beautifully laid out on two flat plates. We distribute the prepared arugula, slices of parmesan on two plates. Pour the fragrant dressing on top. Sprinkle the carpaccio with pomegranate seeds and pine nuts. After watering the finished dish with balsamic vinegar, sprinkle with salt and pepper if desired.

Everything, an Italian-style vegetable treat for a hot summer day is ready. Light, fresh, healthy and incredibly delicious.

You can already enjoy!