Beetroot Carpaccio

A beautiful salad, perfect for January


Slice the beetroot thinly, using a sharp knife or mandolin slicer. Place the discs on 4 plates in circles following the shape of the plate. Crumble the goat's cheese and place equal amounts on each plate. Add a small handful of rocket and place the sun-dried tomatoes on top. Serve each plate with a drizzle of olive oil and a pinch of salt

Hints 'n' Tips

Boil the beetroot whole (without top and tailing) so that it doesn't bleed colour and nutrients into the cooking water.


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