Beets, duck confit & artichoke carpaccio - Trois fois par jour

Ingredients

• 4 – 6 medium red beets, cooked and peeled
• 1/4 cup of mayonnaise
• 2 tablespoons of honey
• 1 tablespoon of capers, thinly chopped
• 1/4 teaspoon of pepper
• 4 marinated artichoke hearts, or canned
• 1 duck leg confit, pulled and cleaned
• 1/4 cup of Grenoble walnuts, roasted and chopped roughly
• 1 of green sprouts, as preferred