Beet carpaccio by Chef Roi Hanin from Piano Piano.
Ingredients (for one serving):
1 beet, boiled
1 1/2 tablespoons of olive oil
2 tablespoons of balsamic vinegar
50 grams of feta (or sirene) cheese, grated
1 tablespoon of chopped coriander
A pinch of salt and pepper
5-10 pickled pearl onions
A mandoline slicer
Set the mandoline slicer to the desired thickness and slice the beets.
Pour the olive oil and balsamic vinegar onto a flat plate and mix. Sprinkle salt and pepper on top.
Arrange the beet slices on the plate.
Sprinkle the feta cheese, pickled onions and coriander on top.