Carpaccio of Glazed Beetroot with Maple Syrup

Ingredients:

• 3-4 red beets, cooked and peeled
• 30 ml maple syrup
• 30 ml balsamic vinegar
• 50 g of goat cheese, crumbled
• 30 g walnuts, chopped
• A handful of rocket
• Salt and pepper to taste
• Extra virgin olive oil

Instructions:

1. Prepare the Beets:

   • Slice the beets very thinly, ideally with a mandolin to obtain uniform and thin slices.

2. Prepare the Vinaigrette:

   • In a small bowl, mix the maple syrup with the balsamic vinegar, a drizzle of olive oil, salt and pepper.

3. Assemble the Carpaccio:

   • Arrange the beetroot slices, slightly overlapping, on a serving platter.
   • Drizzle the dressing over the beets.

4. Garnish:

   • Sprinkle the carpaccio with crumbled goat cheese, chopped walnuts and arugula.
   • Add a final drizzle of olive oil just before serving.

5. Serve:

   • Serve this dish immediately to enjoy the freshness of the ingredients and the vibrant flavors.

This refined starter is perfect to start a festive meal or special occasion, offering a mouthwatering combination of sweetness, creaminess and crunch.