Recipe Carpaccio of beet marinated with under-lived raspberry vinegar

1. Peel the beets, then cut them into 2 mm thick rings. Peel and chop the garlic.

2. In a vacuum bag (you can also prepare two), arrange the beet rings flat. Add the garlic, vinegar, oil, salt and pepper. Mix to distribute the marinade.

3. Place the bag in the vacuum machine, then make a vacuum by pressing "manual suction", then on "welding".

4. In a large saucepan on a high edge, filled with water, adjust the thermoplonger to 95 ° C. When the water is at temperature, immerse the bag in it for 1:30.

5. Let the bag cool in cold water before opening it.

6. On each plate, place cooked beets of beets in rosette, lamb's lettuce, feta cubes and raspberries. Drizzle with a little marinade, olive oil and pepper. Sprinkle with tapered almonds and taste fresh.

Tip: If you don't like FETA, you can replace it with fresh goat. The result will be just as tasty!