Roasted Beet Carpaccio

조리 순서

1. 
   1

   Wrap the beets in foil and roast at 200C for 1 hour 30 minutes.

2. 
   2

   Let the roasted beets cool, peel and slice thinly, then sprinkle with salt and marinate in extra virgin olive oil.

3. 
   3

   Fan the beets out in a circle on the plate and dot vegan ricotta over them.

4. 
   4

   Scatter the walnuts and drizzle balsamic glaze and balsamic dressing over in a zigzag.