Beet Carpaccio with Jocoque and Arugula

This beetroot carpaccio is the perfect option if you want something cool, easy and full of flavour. With fresh ingredients and a presentation that looks amazing, you have the perfect starter!

Ingredients:

- 1 large beet

- Jocoque (the amount you want)

- A handful of fresh arugula

- Salt and pepper to taste

- Extra virgin olive oil

Instructions:

1. Cook the beet:

Place the beetroot in a pot of water and boil for about 45 minutes or until super soft. No time? Put it in the pressure cooker for 15 minutes.

2. Prepare the sheets:

Once the beets are cooked and cool, use a potato peeler to make thin slices. It's like beet paper!

3. Assemble the carpaccio:

On a flat plate, make a bed of arugula. Then, arrange the beetroot slices on top as if they were flower petals (let's get creative!).

4. Add the jocoque:

Add little balls of jocoque here and there to give it that creamy touch.

5. Give it the finishing touch:

Salt and pepper to taste, a splash of olive oil, and boom! You have a carpaccio that will impress everyone.

Prepare it, try it, enjoy it and tell us what you think!

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