Red beet, Parmigiano Reggiano and herb sauce
200 g red beet
100 g Parmigiano Reggiano
100 g fresh cut salads
12 slices of French loaf-type bread
1 bunch of parsley
1 tablespoon pickled baby onions
50 ml extra virgin olive oil
1 tablespoon white sesame seeds
Peel the beet and cut it into thin slices. Dress it with oil and salt.
Toast the bread slices and cut the Parmigiano Reggiano into slivers.
Clean the parsley, put the leaves in a blender with the pickled onions and half of the oil.
Blend to a fine emulsion. Adjust the salt.
Assemble the dish with the beet, the slightly dressed salad, the slivers of Parmigiano Reggiano and bread croutons. Dress with the herb emulsion and sprinkle with the toasted sesame seeds.