Colored beets carpaccio with Tomasu and pickled mustard seeds

pickled mustard seeds

• 50 g yellow mustard seeds
• 80 ml vinegar
• 90 ml water
• 2 sp sugar
• Tomasu Sweet Soy sauce to taste

Colered carpaccio 

• 1 Yellow beet
• 1 Chioggia beet
• 1 Red beet 

Topping

• 1 mizuna lettuce
• 4 pointed radishes
• 2 sp hazelnuts
• Tomasu Sweet Soy Sauce to taste

Preparation mustard seeds
 

1. Bring the water, vinegar and sugar to a boil with the mustard seeds and simmer for 10 minutes on medium power. 
2. Let it cool down.
3. Season the pickled mustard seeds with Tomasu.
    

Preparation colored carpaccio

1. Cook and Peel the beets then slice them wafer-thin on the slicer or mandoline. Marinate it briefly with the pickled mustard seeds and Tomasu. Note that this can mean that the beets will slightly change color.
2. Clean the radish and cut it into quarters.
3. Roast the hazelnuts and crush them lightly.
   
    

Plating

Start by setting up the boards. At the bottom is the special lettuce and then the thinly sliced ​​beetroot. Finish the carpaccio with the pickled mustard seeds, radishes, hazelnuts and some extra Tomasu.