Carpaccio of roast beef with balsamic beetles

Clean the beets clean, cut larger ones in half so that they all have roughly the same size, put them in a pan with a lid that fits exactly. Sprinkle with salt and pepper, press the garlic over the pan and add the thyme. Pour in so much water until the beetroot are almost underneath. Place the pan over medium heat, cover with the lid and cook the beetroot for 30 minutes or until soft.

Remove the lid from the pan and continue cooking until the water has almost completely evaporated. Now add a dash of balsamic vinegar and just as much olive oil. Cook over low heat until the beetroot around will shine nicely. Remove the pan from the heat and let the beetroot cool.

Remove the roast beef from the refrigerator and allow to reach room temperature for at least 1 hour. In a small bowl, mix the horseradish with the crème fraîche, a little pepper and salt and a few drops of white wine vinegar and stir it a little loosely with a little olive oil.

Cut the beets into quarters and place them on a dish, drizzle with some cooking water from the beets and add the meat. Divide the arugula over it and sprinkle with the horseradish dressing.