Carpaccio of raw beet with fennel and tarragon pesto

Peel the beetroot and scrape it into wafer-thin slices. Spoon the slices of beet in a bowl with two thirds of the vinegar. Leave for 10 minutes. Also fry the fennel in wafer-thin slices.

In a small bowl, beat the rest of the vinegar half the oil, some salt and freshly ground pepper into a dressing. Grind the almonds in the food processor. Add the tarragon, cheese and the rest of the oil and puree everything into a nice pesto. If necessary, mix one to two tablespoons of water.

Let the slices of beet drip on kitchen paper and spread with the fennel on large plates. Drip the dressing over it and scoop one of the pesto here and there. Cut the cress above it from the cot.