Beetroot carpaccio is a great vegetarian version of the Italian classic. I love the deep earthy flavours and rich ruby colour of beetroot, served with a lemon caper dressing. The lemon in the dressing macerates the raw onion, removing the strong bitter taste and leaves it crunchy but sweet. The dish is a great side dish for any number of mains, we served it with a puy lentil, kale and tomato warm salad with leafy greens. Even Jack, who is unsure about beetroot enjoyed my beetroot carpaccio.
This blog is not only a collection of our recipes and travels, it also promotes independent food businesses around the UK. We have a growing UK Independents Map but to supplement this we are starting to link in the shops and suppliers where we bought our ingredients. We are based in South West England so if you are local it would be great to hear from you to find out where you shop too!
- 3 medium sized raw beetroots (from DigIn in Bristol)
- 1 lemon
- A small bunch of dill, finely chopped (from the garden)
- Half a small-medium red onion, finely chopped
- 1 tbsp organic olive oil
- 1 tsp capers, drained and rinsed
- Trim the leaves from the beetroot. The leaves can be used like leafy greens, lightly steamed or raw in a salad.
- Finely grate the zest of half a lemon and squeeze the juice of the whole lemon. Add to a bowl with the dill, onion, olive oil, capers and half a teaspoon of salt. Whisk all of the ingredients together.
- Using a mandolin or a sharp knife, slice the beetroot into thin rounds.
- Arrange the beetroot slices on a serving platter or individual plates and spoon over the dressing.
- Cover and place in the fridge for at least 15 minutes, but preferably around 2 hours so the dressing soaks into the beetroot.