Carpaccio of beets and oranges

Prepare your ingredients: cook the beets;wash, peel and cut orange in seguses;crumble the feta;Wash the mint.

To cook the beets, put them washed and with shell in a pot with salt to taste and cover with cold water.Put the pot over high heat and boil.Once they boiled, lower the fire into half and let cook by 45 to 60 minutes.Once ready to remove from the fire and put in cold water.

Once cold, peel and cut the beets into sheets using a mandolin.

For the vinaigrette, in a bowl mix the aceto, olive oil and sugar.Revolver with a Hastta wire beater that sugar dissolves and add tarragon.Spice with salt and pepper and reserve.

In an extended plate, put the beets and oranges, season with the vinaigrette and sprinkle the quso feta and the mint leaves.

Salpimentary to taste and serve.

Virginia demaria, day by day, 2015. Adapted.