Beetroot Carpaccio with Orange Mustard Vinaigrette

Preheat oven to 180ºC or 350ºF. Take a piece of aluminum foil big enough to wrap beetroots. Put them on the sheet of foil, sprinkle with salt, pepper and 2 tablespoons olive oil and wrap them tightly. Put them in the oven for 40 minutes.

Make the vinaigrette by combining orange juice, remaining 1 tablespoon olive oil, white wine vinegar, mustard, mustard seeds, and a pinch of salt and black pepper.

When beetroot is ready, let it cool, peel and thinly cut with a sharp knife. Take plates and assemble the carpaccio. Divide beetroot slices evenly and slightly overlap them on plates. Put arugula in the middle, arrange Parmesan slices around it, and spoon the vinaigrette over carpaccio. Sprinkle with pomegranate and pine seeds. Pour a bit of balsamico cream and season with salt and pepper to taste.

Enjoy!