Roasted Beet Carpaccio with Burrata and Toasted Hazelnuts

Preheat the oven to 200°C (392°F). Wash, dry, and wrap 150 gr Beets individually in aluminium foil, then arrange them on a baking sheet.

Roast for 50 minutes until completely fork-tender, then allow to cool slightly before peeling and slicing into paper-thin carpaccio rounds.

Toast 15 gr Hazelnuts in a dry skillet over medium heat for 4 to 5 minutes until lightly browned and fragrant, then set aside to cool and roughly crush.

In a small bowl, vigorously whisk together ³/₄ tbsp Olive oil extra virgin, ¹/₂ tbsp Balsamic vinegar, ¹/₄ tsp Sea Salt, and ¹/₂ tsp Black Pepper - Coarsely Ground into a cohesive dressing.

Shingle the sliced beet rounds across two shallow serving plates and scatter 25 gr Arugula over the slices.

Place 65 gr Burrata gently into the center of the plates, tearing it open slightly so the stracciatella center spills forward.

Drizzle the emulsified dressing evenly over the salad, then finish by scattering the crushed hazelnuts and picking leaves from 1 gr Fresh Thyme over the top.