BEETROOT CARPACCIO WITH APPLES AND BLACKCURRANT CARAMEL DRESSING

Preparation : 15 minutes
Servings : 4
Ingredients :
- 2 or 3 medium beets, cooked and peeled
- 125 ml (1/2 cup) pomegranate arils
- 160 ml (2/3 cup) crumbled feta
- 375 ml (1 1/2 cups) arugula
For the dressing:
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tbsp) CARAMELS FAA apple and blackcurrant caramel
- 30 ml (2 tbsp) chopped dried (French) shallot
- 30 ml (2 tbsp) cider vinegar
- 30 ml (2 tbsp) chopped fresh chives
Instructions :
1. Salt and pepper from the mill taste
2. In a small bowl, whisk together the dressing ingredients.
3. Using a mandolin, thinly slice the beets. Arrange the beet slices on a serving plate so that they are cover the bottom.
4. Garnish with arils, feta and arugula. Drizzle with vinaigrette.