Beetroot Carpaccio with Capers
INGREDIENTS
- 4 medium beetroots
- 2 tbsp capers in brine, drained
- 1 small handful fresh dill
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Flaky sea salt
- Black pepper
NUTRITION
Per serving
140
Calories
3g
Protein
16g
Carbs
7g
Fats
METHOD
1
Roast the beetroot
Wrap each beetroot in foil with a splash of water and roast at 200C for an hour until tender to a knife.
2
Cool and slice
Once cool enough to handle, peel under running water and slice paper-thin with a mandoline or sharp knife.
3
Make the dill oil
Whisk olive oil, vinegar, mustard and most of the chopped dill until emulsified.
4
Plate
Arrange the beetroot slices in a single layer on a flat plate. Drizzle with dill oil, scatter capers, dill and finish with sea salt.
VEG.ARMY TIP
Use a mix of yellow, candy-stripe and red beetroots for a stunning plate. Slice each colour separately to keep them clean.
