Ingredients

• 1 pc fresh beetroot
• 200 g fresh goat's cheese
• 500 g milk
• 1 pc orange
• dill
• apple vinegar
• extra virgin olive oil
• sugar
• pepper
• fine salt
• salt in flakes

For the recipe of beetroot, orange and goat carpaccio, peel the beetroot and cut it into very thin slices. Arrange the slices in a large baking dish, trying to overlap them as little as possible. Season with 1 teaspoon of salt and 1 teaspoon of sugar and leave to marinate for 20-30 minutes. Bring 500 g of water to the boil; add 4 tablespoons of apple vinegar, stir and pour over the beetroot; let it rest for another 10 minutes. Drain the beetroot slices from the marinade and distribute them on the plates. Add the milk and 1 teaspoon of chopped dill to the goat cheese and stir until creamy. Peel the orange, divide it into wedges (if desired, remove the skin). Cut the cloves into small pieces. Spread the cheese on the beetroot slices, add the orange pieces and season with a little oil, a few flakes of salt, some freshly ground pepper and a few leaves of dill.

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