Beetroot carpaccio with South Tyrolean mozzarella, rocket and a vinaigrette made from South Tyrolean Apple

Use a mandoline to cut the raw beetroots into very thin slices. Distribute across four plates. Tear the mozzarella balls into small pieces and place them on top of the beetroot carpaccio. Salt and season.

To make the apple vinaigrette, peel and deseed a Fuji apple and cut it into very small, even cubes. Put the apple cubes into a small bowl and drizzle lemon juice on top. Add olive oil, salt and pepper to the apple. Mix well, arrange the rocket on the plate and drizzle the vinaigrette over the beetroot carpaccio.

Grate the cheese over the beetroots and the apple vinaigrette and garnish the dish with dried herbs.