Starter of the Day: Beetroots, Mushrooms and Walnuts Carpaccio

Fall brings us new season mushrooms, beetroots and walnuts. So why no take advantage of these? The combination of the three will help you fight anaemia, reduce blood pressure, bring you anti-oxidants, vitamins and iron. This starter is colourful, light and refreshing. It will also be a pleasure for your sight and taste.

                                  
For 4 people
2 raw beetroots
200g white Portobello mushrooms
60g walnuts, chopped
2tbs chives, chopped
1tbs cider vinegar (if you cant find, use balsamic instead)
1 egg yolk
3tbs olive oil
1/2 tea spoon Dijon mustard
salt, pepper
1tbs creme fraiche whipped with 1tbs lemon juice (optional)

Peel the beetroots and slice them very finely with a sharp long nice (use gloves if you don't want your fingers and nails to be red for the rest of the day). Do the same with the mushrooms.
Lay the beetroots and mushrooms on a presentation dish. Spoon  the walnuts and the chives over the vegetables.
In a bowl, mix the vinegar with salt, mustard, pepper, egg yolk and olive oil. Spoon over the carpaccio.
As an option you can add a tablespoon of creme fraiche mixed with lemon juice.

To drink with:  a chilled red wine (Sancerre or Alsace)