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Beetroot carpaccio

Slices of red and yellow beetroot in a bowl, topped with rocket leaves, goats cheese and walnuts

Beetroot carpaccio

Name: Beetroot carpaccio
Prep time: 15 min
Total time: 15 min
Yield: 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

Samuel Goldsmith

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Serves 4 as a starter

Easy

Prep: 15 mins

plus at least 20 mins marinating

A star rating of 5 out of 5.10 ratingsRate

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Showcase beetroot in a tangy dressing with cheese, walnuts and rocket as a garnish – it makes a great talking point when entertaining

Gluten-free

Healthy

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (4)

kcal134

low
fat9g
saturates1g
carbs8g
sugars8g
fibre3g
protein3g
salt0.3g

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.

Recipe from Good Food magazine, September 2022

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