Beetroot carpaccio
Ingredients
Beetroot carpaccio
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€0.0
For the beetroot:
Sundried Tomatoes
/g
100.0 g
0%
Hellmann's Balsamic Dressing 1L
/ml
200.0 ml
0%
For the dressing:
Rocket
/g
100.0 g
0%
Orange Cherry Tomatoes
/g
150.0 g
0%
Carrots
/g
140.0 g
0%
/
For the beetroot:
-
Sundried Tomatoes 100.0 g
For the dressing:
-
Rocket 100.0 g
-
Orange Cherry Tomatoes 150.0 g
-
Carrots 140.0 g
Preparation
-
For the beetroot:
- Peel the beetroot then thinly slice on a mandolin and place in to a bowl.
- Pour over the balsamic vinegar then cover and allow to marinate for 1 hour.
-
For the dressing:
- Pour the Hellmann's dressing into a jug and add the sun dried tomatoes.
- Blitz with a hand blender until smooth then pour into a squeezy bottle.
-
To serve:
- Arrange the sliced beetroot on to a serving plate.
- Thinly slice the carrot and mouli into ribbons.
- Arrange the rocket into the middle of the beetroots then add the carrot and mouli ribbons.
- Finish the plate with the sun dried tomato & balsamic dressing.
