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Recipes

Beetroot Carpaccio with Redcurrant Walnut Dressing

Sunday 2nd May 2010 12:31 PM

A tasty, fresh dish using cold cooked beetroot. Serves 4.

Ingredients

6 medium-sized beetroots - cooked and peeled
freshly ground black pepper
a handful or two of rocket and watercress or mixed salad leaves

For the dressing

1 tablespoon redcurrant jelly
2 tablespoons red wine vinegar
1 level teaspoon dijon mustard
4 tablespoons walnut or hazelnut oil
freshly ground black pepper

Equipment

sharp knife
chopping board
4 serving plates
saucepan
tablespoon
whisk

How to make it

1. Slice the beetroots as thinly and evenly as possible and arrange the slices, slightly overlapping them, on the plates. Season with black pepper.

2. Place the redcurrant jelly and the vinegar in the saucepan. Heat gently until the jelly melts. Then whisk in the mustard followed by the oil. Season with pepper.

3. Drizzle the dressing over the beetroot and arrange a small pile of salad leaves in the centre of each plate.

HOT TIPS Serve the salad topped with a little goat's cheese and a scattering of walnut halves.

Use a squeezy fine-nozzled bottle to make small dots on the plate around the beetroot.

Posted 12:31 PM | Permalink

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