Beetroot carpaccio with chicory and burrata | Recipe | V-ZUG Hong Kong

Ingredients

• 2 beetroots (each about 300 g)
• 1 tsp olive oil
• ½ tsp salt
• 1 head of chicory
• ½ lemon
• 1 pinch of sugar
• 1 pinch of salt
• Some pepper
• 2 tbsp olive oil
• 2 tbsp hazelnuts
• 4 small burrata (each about 50 g)
• Some olive oil
• ½ bunch of dill
• Some fleur de sel