Beetroot Carpaccio with Walnuts and Fresh Horseradish

Slice the beetroot into very thin slices. Then arrange them fan-shaped on four plates.

Mix the balsamic vinegar, balsamic glaze (alternatively agave syrup or a little sugar), salt, pepper, and 3 tbsp olive oil, and generously drizzle it over the beetroot slices.

Place a dollop of plant-based crème fraîche in the center of the beetroot and garnish with the chopped walnuts. Finally, grate fresh horseradish over it.