Beetroot carpaccio

Ingredients

• 2 pieces of beetroot
• 50g rocket
• 40g chicory
• 1 small red onion
• 100g Cavendish & Harvey Raspberry & Peach Drops
• 2 tbsp olive oil
• 1 tbsp light balsamic vinegar
• Jalapeños
• Salt & Pepper

Zubereitung

• Peel the beetroot and slice into fine slices using a vegetable slicer. Wash the rocket and chicory leaves. Cut the red onion and fry it in a pan.
• Melt the Raspberry & Peach Drops with a little water in a pot to form a syrup. Mix the syrup with olive oil and balsamic vinegar, then season to taste with salt and pepper and finely chopped jalapeños.