First, prepare the ice cream.
– In the bowl of a blender, blend the beet cubes with the balsamic vinegar and camelina oil until smooth.
– Add the sheep’s milk cheese and blend again. Season if necessary.
– Once the mixture is smooth, pour into an ice-cream maker and churn for around 40 minutes.
– For the carpaccio: use a mandolin to make thin slices of beet. Do the same with the washed apples. Don’t hesitate to sprinkle the apple slices with lemon juice to limit oxidation.
– To serve, place slices of beet, apple, arugula and walnuts on the plates, and season with salt and pepper. Drizzle with camelina oil, then top with a scoop of beet ice cream just before serving. Enjoy immediately.