Carpaccio of Black Angus with beet |

Ingredients

• 250 g carpaccio of Black Angus beef (order thinly sliced from the butcher)
• 4 piece(s) cooked red beets
• 4 piece(s) cooked yellow beets
• 300 g «Le Baron»
• 50 g Piedmont hazelnuts
• 300 ml Biotta beet juice
• 100 ml Biotta beet juice
• 200 ml olive oil
• 25 g sour cream in a piping bag
• 1 bundle chives
• 1 piece(s) lemon (juice and zest)
• caraway, salt and pepper