Beetroot Carpaccio

By Charlotte Allen

A really nice refreshing salad, perfect for light summer salads!

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Arugula Beet Salad with Walnuts

Cold Beetroot Soup

Ingredients

4 beetroot, diced
1 1/2 tsp chives, chopped
1 1/2 choppe tarragon
1 tsp French mustard (Dijon)
1 tbsp finely chopped shallots
1 tbsp lemon juice
3 drops of tobasco
2 1/2 olive oil
Seasoning

Details

servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 60mins
Cost Budget Friendly

Preparation

Step 1

Roast the beetroot in about 125ml of water for about one hour. Leave to cool.
Peel and dice oncer removed from the oven.
Move the chopped beetroot into a bowl, add the chives, tarragon, mustard and shallots.
Add the lemon juice, tabasco, oil. Combine well, taste for seasoning.
Put into the fridge to cool.

Step 2

Remove from the fridge, arrange the beetroot inside baking rings for shape. Make sur all the beetroot is tightly compressed.
Serve.

Alternatively, pack all the beetroot into a Mason jar, so you can bring it to work!