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.

Ingredients

• 3 beetroot, scrubbed
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• 1 tbsp cider vinegar
• 2 tsp honey
• 1 tsp Dijon mustard
• large handful of rocket
• 50 g goat's cheese (optional)
• 20 g walnuts, roughly chopped

Steps

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.
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.
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.