- 1 medium beetroot
- salt and pepper
- Mild vinegar
- Fresh Luxembourg goat's cheese (e.g. from the Bio Baltes farm of the Mullerthal)
- Luxembourg Walnut Oil by André Zewen
- A few fresh Rosemary
Wash the beetroot and wrap it firmly in silver foil. Cook in the oven at 200° C for 40 to 60 minutes.
Allow to cool, peel and cut into very fine slices with a sharp knife or mandolin. Arrange overlapping on a plate like a carpaccio. Season with salt and pepper, add some mild vinegar and the nut oil, sprinkle with the goat cheese. Finish with some fresh Rosemary and olives.