Raw beetroot carpaccio
Tuesday, 21st May 2019 by Rachel
beetroot carpacchio

A simple and very refreshing beetroot salad that you can serve as a starter or as part of a spread of mezze or as a BBQ side salad.



4 beetroots (approx 500g)

1 lemons - zest & juice

a small bunch of fresh dill or mint, finely chopped

1 red onion, finely chopped

1 tsp caster sugar

1 tbsp olive oil

1 tbsp capers 

Pinch of salt



Scrub the beetroots but don't worry about peeling them. Chop of the top and tail and slice very thinly using a mandoline, if you have one. If not then a potato peeler would also do the job!

Whisk together the lemon juice, zest, olive oil, salt and sugar. Stir in the sliced onion and capers.

Arrange the sliced beets on a plate and pour the dressing evenly so all the beet slices are coated. Garnish with the fresh chopped herbs and leave to sit for at least half an hour - the acid of the lemons will soften the beets so the longer you leave it, the more tender it will be. You can even make it the day before and leave in the fridge overnight.