Beet carpaccio

Ingredients

• 60 ml Extra-virgin olive oil
• 2 tbsp Balsamic vinegar
• 2 tbsp Tarragon, fresh, chopped
• 8 pcs Beets
• 1/4 tsp Black pepper, ground

Method

1. In a bowl, whisk the together the olive oil, balsamic vinegar, tarragon, and black pepper.
2. Peel the beets and slice using a mandolin slicer.
3. Arrange the beets on a plate and spoon the tarragon vinaigrette over the beets.
4. Garnish with microgreens if desired.