BEETROOT CARPACCIO WITH HAZELNUTS IN OLIVE OIL VINEGAR & BLUEBERRY

Ingredients

• 2 Chioggia beets
• 2 tbsp A l'Olivier French Origin Extra Virgin Olive Oil
• 2 tbsp A l'Olivier Blueberry Vinegar
• 2 tbsp crushed toasted hazelnuts
• 1 handful blueberries
• A few fresh chervil leaves or other aromatic herb of your choice
• Fleur de sel, freshly ground pepper

Preparation

1. Peel the beets. Slice them very thinly using a mandoline or a vegetable peeler.

2. Arrange the slices in a rosette on 4 serving plates.

3. In a small bowl, mix the A l'Olivier French origin extra virgin olive oil, A l'Olivier blueberry vinegar, salt, and pepper.

4. Drizzle the beets with this mixture.

5. Sprinkle with hazelnuts, blueberries, and fresh herbs.

6. Serve immediately.

Enjoy your meal!