Beetroot carpaccio recipe
This impressive yet effortless seasonal starter gives you the perfect refreshing and sweet taste this summer. It's the ideal dish for hotter seasons and with beetroots at its sweetest in July, it's going to be one sweet summer.
See method- Serves 4
- 40 mins to prepare and 10 mins to cook
- 208 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 500g (1lb) bunch beetroot
- 50g (2oz) whole hazelnuts
- ½ lemon, juiced and zested
- 2 tbsp extra-virgin olive oil
- 1 tbsp hazelnut or walnut oil
- 1 tsp grain mustard
- 1tsp maple syrup
- 70g bag wild rocket
Each serving contains
- Energy
- 865kJ 208.0kcal
- Fat
- 17g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 11.5gProtein 4.1gFibre 1.2g
Method
- Simmer the beetroot for 40 minutes, or until tender. Drain and leave to cool.
- Preheat the oven to gas 6, 200°C, fan 180°C. roast the hazelnuts for 10 minutes or until golden. Cool, then roughly chop.
- Peel the beetroot, slice off the stems and roots; thinly slice. Arrange on 4 small plates.
- Whisk the lemon juice with the oils, mustard and maple syrup. Season to taste. Toss therocketin the dressing and add a handful to each plate. Scatter over the hazelnuts and the lemon zest.
- See more Summer recipes
