A dark red, sweet and earthy vegetable paired with a tangy goats cheese and peppery rocket leaves makes a gorgeous and vibrant starter that can easily impress your guests with little effort.
The contrasting flavours gos so well together and you can roast the beetroot one day ahead and leave in the fridge or, if you don’t have enough time to roast it, you can buy it vacuum packed from a supermarket.
In my husband’s words this Beetroot Carpaccio is a light starter preparing you for the main course.
- 4 beetroots
- Packet of rocket leaves
- 200g firm goats cheese, crumbled
- ½ cup almond flakes
- 1 tbsp unsalted butter
- 1 clementine juice
- 2 tbsp lemon juice
- 1tsp Dijon mustard
- 1 tsp honey
- 6 tbsp olive oil
- Heat the oven to 210C. Roast the beetroots, skin on, for about 45 minutes.
- Remove from the oven and let them cool. You can prepare one day ahead.
- Put all the citrus dressing ingredients into a jar and mix very well. Reserve.
- In a large frying pan over a medium heat melt the butter and add the almond flakes. Toss the flakes gently until golden. Remove from the heat and from the pan.
- Peel the beetroots and, using a knife or a potato peeler, slice the beetroots very thinly.
- Overlap slices of beetroot on 5-6 plates and drizzle with a little dressing.
- Toss the rocket leaves with a little dressing and put a small pile of rocket leaves in the centre of the plate. Place the crumbled goats cheese on top of rocket leaves.
- Sprinkle with toasted almond flakes.