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+ servings

Beet carpaccio


This is such a quick and tasty way to enjoy beetroot. This is a wonderful synergistic way in that the sum of the part is far greater together than apart - the vinegar, salt and oil start the “cooking process” to soften the beetroot and this creamy dressing and toasted nuts on top makes it a fab starter or entree.

Takes 6 minutes

Serves 4

Ingredients
 

  • 200 g fresh beet
  • 1 tbsp balsamic vinegar
  • Coarse sea salt
  • 1 tbsp olive oil
  • Creamy dressing
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 50 g cashew nuts and pinch of salt

Instructions
 

  • Wash the beetroot and top and tail them.
  • Using a mandolin slicer finely slice the beetroots into a bowl.
  • Add a generous pinch of coarse sea salt, 1 tbsp of olive oil and 1 tbsp of balsamic vinegar and mix well and leave to sit.
  • To make the dressing add all the ingredients into a mug and mix well until it forms a lovely creamy dressing.
  • On a large plate layer the sliced marinated beetroot and drizzle over the creamy dressing.
  • Crush the toasted nuts or roughly slice and sprinkle over the top
  • Enjoy!

Nutrition

Calories: 280kcalCarbohydrates: 14gProtein: 5gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 87mgPotassium: 304mgFiber: 2gSugar: 8gVitamin A: 24IUVitamin C: 3mgCalcium: 33mgIron: 2mg
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