Heat the beet juice in a pan together with a pinch of salt, caraway, and pepper.
Next, add the sherry vinegar and continue to simmer for another ten minutes. Next, mix the whole vinaigrette using a hand blender and drizzle in the olive oil until you are left with a homogeneous mixture. Add a little lemon juice to the vinaigrette.
Pour the vinaigrette into a spray bottle, e.g. into a pipette.
Serving the carpaccio
Thinly slice the red and yellow beets and cut into discs.
Thinly slice the “Le Baron” cheese and cut this into discs too.
Arrange the carpaccio on a plate. Next, alternate slices of the beet and “Le Baron” in a fan shape over the beef until it is covered.
Drizzle over the vinaigrette.
Squirt on a few drops of sour cream and carefully top with halved hazelnuts.
Garnish with a pinch of finely chopped chives.
If wished, a few drops of an aged balsamic vinegar can also be added.Back to overview