Recipe of the week - beetroot carpaccio
Now I do realise beetroot is a bit like Marmite you either love or hate it but for years I shunned it but then was presented with beetroot carpaccio and I was hooked. This beetroot carpaccio recipe is SO easy to make and costs almost nothing but looks rather impressive as a starter or side.
And even better it’s packed with essential nutrients and is a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C.
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
Preparation time: 15 minutes
STEP 1 Trim away the ends of 3 large 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.
Serve with crusty bread and a chilled glass of wine!
Credit: Good Food Magazine
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