Advertisement
Beetroot carpaccio
- Feeds
four
- Difficulty
Easy
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe