BEETROOT CARPACCIO, BLOOD ORANGE DRESSING
Serve this with buttered rye bread for a magnificent starter or snack.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 servings
Ingredients
- 2 whole beetroot (two different colours are nice, if you can get them)
- hard sheep or goat cheese
- small handful of micro herbs
- to serve: buttered toasted rye bread
BLOOD ORANGE DRESSING
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp honey
- 2 tbsp blood orange juice
Instructions
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Bring a large pan of salted water to the boil. Scrub the skins of the beetroots, then place carefully into your pan. Cook for 45 minutes – 1 hour, or until you can easily pierce them through with a fork. Let them cool enough to touch, then using your fingers, gently rub away the skins.
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Meanwhile, combine the extra virgin olive oil, sherry vinegar, honey, blood orange juice and a good pinch of salt and black pepper in a jug. Whisk well, then taste and adjust the seasoning, if needed.
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Use a mandoline to slice the cooked beetroot as finely as you can. If you don’t have a mandoline, a speed peeler will do the job too. If you are using different colours of beetroot, slice the lightest colour first, to avoid any bleeding of colour.
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Arrange the slices of beetroot between two plates and drizzle liberally with the dressing. Use a speed peeler to shave over a little hard sheep or goats cheese, then finish with a few micro herbs, a good crack of black pepper and a pinch of flaky salt. Eat with crusty buttered rye bread.
Serve this Beetroot Carpaccio with my Bloody Negroni for the perfect aperitivo time.
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