BEETROOT CARPACCIO | SA Garden and Home

BEETROOT CARPACCIO

Last updated on 7 November 2016

A colourful combination of tasty ingredients and garnishes make these easy-to-prepare meals even more enticing

INGREDIENTS

  • 400g whole beetroot or golden beetroot
  • 10ml olive oil
  • salt and freshly ground black pepper

FOR THE CITRUS-SPIKED DRESSING:

  • 1 garlic clove, crushed
  • 5ml Dijon mustard
  • 2ml cayenne pepper
  • 15ml white wine vinegar
  • 10ml honey
  • 5ml orange zest
  • 15ml orange juice
  • 45ml olive oil
  • 5ml fresh thyme leaves
  • salt and freshly ground black pepper

TO SERVE:

  • 20g watercress, torn
  • 6 radishes, sliced
  • 40g pomegranate rubies
  • sprouts or micro herbs

METHOD

  1. To make the citrus-spiked dressing: combine the garlic, mustard, cayenne pepper, vinegar and honey together in a small bowl.
  2. Whisk in the orange zest and juice.
  3. Gradually add the olive oil and thyme leaves. Season with salt and pepper and set aside until ready to use.
  4. To make the beetroot: preheat the oven to 180°C.
  5. Clean and trim the whole beetroots and rub the olive oil all over the skin. Season well with salt and pepper.
  6. Wrap each beetroot in foil and place in a single layer on a baking tray. Roast for 35–45 minutes or until they’re tender.
  7. Allow to cool completely and peel away the outer skin. Use a mandolin or a very sharp knife to slice them into wafer-thin slices.
  8. To serve: arrange the beetroot, slices overlapping on a flat serving dish. Drizzle the dressing over the beetroot and top with watercress, sliced radishes, pomegranate rubies and sprouts or micro herbs.
  9. Serve as a starter or an accompaniment to a main meal.

COOK’S NOTE: For a more substantial dish, add some slices of goat’s cheese and serve with hot, crusty bread. For added flavour and colour, garnish the salad with orange or grapefruit segments.

(Serves 6)

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