BEETROOT CARPACCIO WITH HAZELNUTS AND A L’OLIVIER BLUEBERRY VINEGAR

Ingredients

• 2 chioggia beets
• 2 tbsp. of A l’Olivier extra virgin olive oil from France
• 2 tbsp. of A l’Olivier blueberry vinegar
• 2 tbsp. chopped roasted hazelnuts
• 1 handful of blueberries
• Fresh chervil leaves or another aromatic herb of your choice
• Extra fine sea salt
• Ground pepper

Method

1. Peel the beetroot. Thinly slice using a mandolin slicer or a potato peeler.

2. Arrange the slices in rosettes on 4 plates.

3. In a small bowl, mix A l’Olivier extra virgin olive oil from France with A l’Olivier blueberry vinegar, salt and pepper.

4. Coat the beetroot in this mixture.

5. Sprinkle with hazelnuts, blueberries and fresh herbs.

6. Serve right away.

Enjoy!