Beetroot carpaccio in an air fryer

Wash the beetroot (300 g), dry it, and wrap each one separately in foil.

Preheat the air fryer to 190 °C. Bake the beetroot for 40 minutes, until it is soft when pierced with a knife. Remove and let it cool completely.

Once cooled, peel the beetroot and slice it thinly into rounds. Arrange in a single layer on two large flat plates, lightly salt and pepper.

Drizzle the beetroot with lemon juice (15 g) and olive oil (30 g). Top with arugula (60 g) and a little balsamic sauce (21 g).

Cut the feta (50 g) into cubes and roughly chop the walnuts (20 g). Sprinkle over the carpaccio and serve.