Carpaccio of roasted beetroot

ingredients

4 pcs beetroot a little oil to taste salt 150 pcs Niva cheese a little arugula

procedure

1. Wash the beetroot, dry it and prepare the foil. Place the beetroot on it, drizzle it with oil, sprinkle with salt and wrap it tightly with the foil. Roast in a preheated oven at 220 °C for about two hours. 2. Then let the beets cool completely and peel them. Cut it into slices with a sharp knife, place them on plates and season with salt. Top with a handful of arugula and place the pieces of cheese around the arugula.