for 4 people

Beetroot carpaccio

200 g	raw beetroots, peeled and cut into slices approx. 2 mm thick
1	organic lemon, use grated zest and 1 tbsp of juice
1 tbsp	Fine Food Olio di nocciola
¼ tsp	salt

Topping

80 g	Fine Food Jamón Ibérico de Bellota Reserva, torn into pieces
80 g	soft goats' cheese, roughly crumbled
50 g	Fine Food Nocciola Piemonte IGP
1 tbsp	Fine Food Olio di nocciola
¼ tsp	cayenne pepper
100 g	Fine Food Grissini al riso nero

How it's done

Beetroot carpaccio

Arrange the beetroot on a platter. Combine the lemon zest, lemon juice, oil and salt, spread the mixture on top of the beetroot.

Topping

Spread the ham, cheese and nuts on top of the carpaccio, drizzle with the oil, sprinkle with the cayenne pepper. Serve with breadsticks.

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