Beetroot carpaccio and horsradish yogurt

Pour the yogurt in a towel above a sieve. Let the wei (liquid) flow out of the yogurt, this takes about 4 hrs. Use the wei for another purpose, e.g. bread baking.

Preheat the oven to 250ºC (480ºF). Put the beetroot in the oven for 1 hr. It should be roasted and crispy on the outside. Peel the beetroot and slice very thinly with a mandoline.

Grind the horseradish and blend with the yogurt. Let the flavours infuse. Take a plate and arrange the beetroots in a circle. Put a tablespoon of the infused yogurt in the middle and sprinkle some Maldon seasalt and white pepper.