Beetroot carpaccio
- Preparation and cooking time
- Prep:
- plus at least 20 mins marinating
- Easy
- Serves 4 as a starter
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
- 50g goat's cheese (optional)
- 20g walnuts, roughly chopped
Method
- 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.
