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Beetroot Carpaccio with rye bread - Georgie Eats

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.