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Beetroot carpaccio
Preparation info
- Feeds
four
- Difficulty
Easy
Appears in
By Jill Dupleix
Published 1998
I know it’s not a real carpaccio, because the real carpaccio is thinly sliced raw beef in a style created by Giuseppe Cipriani in Venice for a contessa whose doctor forbade her to eat cooked meat. But I will do anything to reinvent beetroot as the glamorous, sweet and seductive vegetable that it is.
Ingredients
4 2 tbsp - sea salt and freshly ground pepper
Method
Peel beetroot, and slice as finely as humanly possible. Arrange in overlapping circles on four dinner plates, cover with plastic wrap and chill until required.
Make dressing by whisking lemon juice, sea salt, pepper and olive oil. Divide dressing in half and toss rocket leaves in one half then form into little piles in the centre of each plate.
Scatter beetroot with finely snipp