For the beet carpaccio, slice the beet wafer-thin, preferably with a sausage slicer. Lay it out nicely on the plate.
Place the ham next to it. Cut the lettuce into small pieces, also place on the plate and sprinkle with sunflower seeds.
For the marinade, mix well mustard, apple juice, vinegar, oil and honey. Add beet juice if desired. Marinate the red beets and the salad with it. Sprinkle with herbs and horseradish.
Preparation Tip:
The best accompaniment to the beet carpaccio is a wild boar ham and/or goat's cheese drizzled with honey and baked briefly in the grill.
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