Orange & Beetroot Carpaccio

Carpaccio, named after an Italian Renaissance artist famous for his use of red and white tones, is traditionally made with paper-thin slices of meat or fish. Our magenta-hued vegan version, with its refreshing citrus dressing, makes a beautiful starter or side salad. For a really dramatic presentation, use some blood oranges and candy striped (chioggia) beetroots, which happily both happen to be in season around the same time.