Beet Carpaccio with Honey Mustard Thyme Dressing

For the beet carpaccio with honey-mustard-thyme dressing, heat the honey slightly in the microwave.

Mix the olive oil with the honey, then add the mustard and the remaining ingredients.

Stir well and season with salt and pepper. Cut the beet into very thin slices.

Arrange the slices in a fan-like circle on a plate. Toast the almonds in a frying pan without adding any fat.

Drape the arugula like a nest in the center on top of the beet slices. Garnish all around with drained tangerines. Add the shredded cheese.

Then drizzle 2-3 tbsp of the honey mustard thyme dressing over the carpaccio. Then sprinkle the almonds on top.

Before serving, add a pinch of freshly ground black pepper over the Beetroot Carpaccio with Honey Mustard Thyme Dressing.

Preparation Tip:

The beet carpaccio with honey-mustard-thyme dressing goes very well with fresh baguette.

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