Beetroot Carpaccio

For the beetroot carpaccio, first peel the beet and slice into thin slices. Cut the chives into rolls. Arrange prepared ingredients and pumpkin seeds on plates.

Stir through horseradish, lemon juice, salt and pumpkin seed oil. Drizzle over the beetroot carpaccio.

Preparation Tip:

The beetroot carpaccio is a wonderful cold appetizer.

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