Beetroot carpaccio
Showcase beetroot in a tangy dressing in this fabulous carpaccio. With bold colour, delicate sweetness and earthy notes, this veg isn’t just for pickling.
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 3beetroot, scrubbed
- 1lemon, zested and juiced
- 2tbsp olive oil
- 1tbsp cider vinegar
- 2tsp honey
- 1tsp Dijon mustard
- large handful of rocket
- 50g goat's cheese (optional)
- 20g walnuts, roughly chopped
Instructions
Step 1
Trim away the ends of the beetroot then, using a mandoline or sharp knife, thinly slice into discs. Tip into a bowl and drizzle over half the lemon juice, half the olive oil and 1 tsp of the cider vinegar, then season well. Toss or mix together, cover with a clean tea towel and leave to marinate for 20 mins-1 hr.Step 2
Make a dressing by combining the remaining lemon juice, olive oil, cider vinegar, honey and the Dijon mustard with a good pinch of salt and freshly ground black pepper.Step 3
Arrange the beetroot slices on a platter, slightly overlapped in a spiral pattern, then pile the rocket into the middle, leaving most of the beetroot on display. Drizzle over the dressing, crumble over the goat’s cheese, if using, and scatter with the chopped walnuts and lemon zest.