Beetroot carpaccio with chicory and burrata

2 beetroots (each about 300 g)

1 tsp olive oil

½ tsp salt

1 head of chicory

cut lengthways into fine strips

½ lemon

grated zest and juice

1 pinch of sugar

1 pinch of salt

Some pepper

2 tbsp olive oil

2 tbsp hazelnuts

coarsely chopped, roasted

4 small burrata (each about 50 g)

Some olive oil

½ bunch of dill

tips pulled off stems

Some fleur de sel

Rub the beetroot with olive oil and salt before placing on a lined baking tray. Insert the food probe into the centre of one beetroot, put the tray into the cold cooking space, connect the food probe, using Soft roasting and Freely select meat type, cook at a food probe temperature of up to 85 °C for about 2 hours. Take the beetroot out, allow to cool slightly, cover and keep refrigerated for about 2 hours.

Soft roasting, to food temperature 85 °C(max 2 Hrs)

Peel the beetroot and shave into about 2 mm thick slices. Arrange on a platter or plates. Mix together the strips of chicory with all the ingredients up to and including the olive oil, then scatter over the beetroot. Sprinkle the hazelnuts over the top. Scatter the burrata over the carpaccio and drizzle over some olive oil. Sprinkle with dill and fleur de sel.