Colored beets carpaccio with Tomasu and pickled mustard seeds

Ingredients

Yellow beet, 1

Chioggia beet, 1

Red beet, 1

Yellow mustard seeds, 50 g

Water, 90 ml

Vinegar, 80 ml

Sugar, 2 sp

Mizuna lettuce, 1

Pointed radish, 4

Hazelnuts, 2 sp

Tomasu Sweet Soy Sauce

Preparation

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

Season the pickled mustard seeds with Tomasu.

Peel the beets and slice them wafer-thin on the slicer or mandoline. You can also marinate it briefly with the pickled mustard seeds and Tomasu. Note that this can mean that the beets will slightly change color.

Clean the radish and cut it into quarters.

Start by setting up the boards. At the bottom is the special lettuce and then the thinly sliced ​​beetroot.

Roast the hazelnuts and crush them lightly.

Finish the carpaccio with the pickled mustard seeds, radishes, hazelnuts and some extra Tomasu.