Beetroot Carpaccio

Beetroot 2 kg

Rocket lettuce 250 gm

Turnip 1 kg

Feta cheese 400 gm

Pine nuts 100 gm

Extra virgin

olive oil 200 ml

Sprouts 200 gm

Salt 10 gm

Black pepper 10 gm

Lemon 200 gm

Honey 300ml

Sea salt 20 gm

Mayonnaise 100 gm

Artichoke 50 gm

Boil beet root and turnip separately. Allow them to cool. Make lemon honey dressing by mixing lemon, honey, and olive oil seasonings. Make thin slices of beet root and turnips and then arrange on the plate. Arrange lettuce on it. Sprinkle feta and pine nuts and dressing on the plate. Make artichoke cream by mixing artichoke puree and mayonnaise. Drizzle the puree over the top and serve.