Beetroot carpaccio with radish
Prep:
40 mins
Cook:
10 mins
A lovely and simple starter salad to kick off a healthy meal.
500g bunch beetroot
½ lemon, juice and zest
2 tbsp olive oil
1 tbsp hazelnut or walnut oil
1 tsp grain mustard
1 tsp maple syrup
4 radish, sliced thinly
In a pan of hot water, simmer the beetroot for 40 minutes, or until tender. Drain and leave to cool.
Peel the beetroot, remove the stems and roots and thinly slice.
Arrange on a serving platter. In a bowl, whisk the lemon juice with the oils, mustard and maple syrup and season with salt and pepper.
Pour over the beetroot and scatter over the radish and the lemon zest and serve.
Serves
4
Preparation Time
40 minutes
Cooking Time
10 minutes
Main ingredients
Vegetables
Recipe Type
Healthy, Salads, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
