Goma Dare beetroot Carpaccio

INGREDIENTS

One cooked beetroot

3 tablespoons Japanese white sesame paste (or tahini)

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon rice vinegar

1 tablespoon water (or more, depending on desired consistency)

1 teaspoon sesame oil

PREPARATION

In a small bowl, mix the tahini, soy sauce, sugar, and rice vinegar. Use a whisk or a wooden spoon. You can heat it slightly to make the sugar blend more easily, but don’t let it boil.

Gradually add water until the sauce is smooth but glossy (not too thin and not too thick).

Finally, stir in the toasted sesame oil.

Cut the beetroot carpaccio style with the mandolin. BE CAREFUL!

Put one layer of beetroot into an airtight container and add a tbsp of the goma dare sauce. Repeat until all the beetroot has been added to the container. Pour the rest of the sauce over. Cover and let marinate for a night in the fridge.

Serve the beetroot carpaccio style with sliced almonds and sesame.