Beetroot Carpaccio with Herbed Ricotta

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
In the Mood for Entertaining

By Jo Pratt

Published 2009

  • About

This sounds rather posh and difficult to prepare, but you’ll be pleased to hear that it’s not.

Ingredients

  • 3-6 (depending on their size) whole cooked beetroot
  • 50 g walnut halves
  • 250 g

Method

If you have a mandolin, it would be really useful. Alternatively, you just need a nice steady hand and a sharp knife. Slice the beetroot as thinly as you can. Remove the smaller slices from both ends of the beetroot, keeping only the larger rounds to serve. The smaller slices can be sprinkled with vinegar and kept in the fridge for using another day.

Lightly toast the walnuts in a dry f