Verrine of Beef Carpaccio with beetroot, feta cheese and raspberry vinegar

Preparation the day before:

• Reduce the balsamic vinegar with the sugar and half the raspberries. Simmer until a slightly syrupy consistency is obtained.
• Cool.

Preparation:

• Defrost the plates of Beef Carpaccio at least 15 minutes before using.

Just before serving:

• Roughly break up the feta cheese.
• Add the reduced vinegar mixture to the remaining raspberries.
• Season.
• Mix the fromage blanc with two-thirds of the reduced vinegar mixture (prepared the day before) and divide between the verrines.
• Finely slice the cooked beetroot, ideally using a mandoline.
• Divide the Beef Carpaccio and beetroot between the verrines.