Beetroot Carpaccio

(serves 4)

4 tbsp. brown sugar

4 tbsp. water

140 g walnuts

400 g cooked beetroots

1 tbsp. olive oil

1/2 tbsp. apple vinegar

1 pomegranate

140 g goat cream cheese

salt and pepper

1. Bring the water and sugar in a pan to boiling without stirring. Reduce the heat, stirring frequently so your mixture doesn't burn (especially towards the end). Add nuts, and mix. When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated. Transfer immediately onto a sheet of parchment paper and separate the nuts right away.

2. Peel the beetroots (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife. Arrange the slices on plates, sprinkle them with oil and vinegar, season.

3. Roughly chop the caramelized nut, and spread them with pomegranate seeds and goat cream cheese over the beetroot slices. Serve immediately.