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Beet carpaccio with ponzu

Ingredients

2 cooked medium sized beets (preferably long)
A few leaves of cultivated rocket (or watercress, basil, glasswort, chive)
1 tablespoon of yuzu and sudachi ponzu sauce
3 tablespoons of olive oil
A few roasted golden sesame seeds

Directions

1. Peel the beets and thinly slice them using a mandoline or a knife.

2. Arrange the slices on a plate and add rocket leaves on top.

3. Drizzle over olive oil and ponzu sauce.

4. Finish by sprinkling a few sesame seeds on top.

Serve immediately.

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