For the beet carpaccio, cut the beet into very thin slices and lay out on the plates. Season with salt and pepper. Sprinkle shallots (fine slices) on top.
Wash the arugula, dry it and trap it nicely.
For the sesame dressing, mix vinegar with oil, tahini (sesame paste), honey, lemon, mustard and soy sauce. Salt, pepper and pour over the red beets.
Finely chop walnuts and sprinkle nicely over carpaccio. Finely shave the cheese, pour over the top, serve.
Preparation Tip:
Important: Since the beets are very colorful, I would use gloves when preparing the beet carpaccio. The sesame dressing also works for many other salads and raw vegetable dishes.
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