Portions: 02 Preparation time: 15 minutes

Beet carpaccio with goat cheese and OLE! black olives



  • 1 teaspoon each of honey, mustard, and wine vinegar
  • 3 cups extra virgin olive oil
  • 1 clove of garlic
  • salt, pepper

Combine all sauce ingredients. Roast the seeds in a dry pan (make sure not to burn them).

Thinly slice beets and arrange them on rinsed and dried arugula leaves. Top with pieces of cheese and olives. Sprinkle with roasted seeds. Coat with sauce before serving.