Beetroot Carpaccio

Roasted beetroots

• 2 small/medium beetroots
• Olive oil
• Pinch of fine Himalayan or sea salt
• Baking paper

Mustard dressing

• 1 tsp mustard
• 1 tsp apple cider vinegar
• 3 tbsp neutral flavored oil, usually sunflower oil
• 1 tsp honey or agave

Dress and play

• Green options: arugula, basil, parsley, watercress, dill, roasted pumpkin seeds
• Red options: radish, pomegranate
• Orange options: carrot, calendula petals
• White options: feta cheese, toasted almond flakes, apple
• Brown options: walnuts, roasted sunflower seeds

Roasted beetroots

1. 1.Bake the beetroots with a thin layer of olive oil, wrapped in baking paper, for 1 hour at 185C.
2. 2.Let them cool down and peel.
3. 3.Use your sharpest knife or a mandoline to cut thin slices.
4. 4.Plate the slices in an inward spiral.
5. 5.Brush a thin layer of olive oil over them and sprinkle with a pinch of salt.

Mustard dressing

1. 1.Add mustard and vinegar to a bowl and mix well.
2. 2.Add oil bit by bit, making sure it is fully incorporated into the mustard before adding more.
3. 3.Finish with honey or agave.

Dress and play

Look at the plate as a drawing and build color and flavor with the toppings you like.