Beetroot carpaccio

Beetroot is one of the quintessential autumn treasures – it’s packed with antioxidants, minerals and pairs beautifully with bolder flavours like hemp oil. This beetroot carpaccio recipe not only looks beautiful, but the refreshing combination of lemon and hemp oil makes for a light autumn experience full of flavour.
You will need:

• 2 medium beetroots
• 2 tablespoons hemp oil
• juice of half a lemon
• handful of arugula or chard
• coarse salt and freshly ground pepper to taste
• feta or parmesan cheese

Wash and peel the beetroot thoroughly. Then slice it as thinly as possible – ideally use a mandoline to ensure even slices.
Arrange the beetroot slices on a plate so that they slightly overlap.
Drizzle the beetroot with hemp oil and lemon juice. Add salt and pepper to taste.
Spread arugula or champignons on top and add feta cheese or parmesan shavings to taste.
Tip: Carpaccio is great as an appetizer or a light dinner. You can complement it with fresh pastries or toast.