Beetroot carpaccio

Working with The University of Sheffield

Beetroot carpaccio

Season: AutumnSpringSummerWinter

Another recipe inspired by the launch of our new organic Salad box. Ultra-thin raw beetroot slices sent to umami-flavoured heaven with a dressing of balsamic vinegar, lemon, olive oil, Dijon mustard, Worcestershire sauce and yogurt. Recipe by Jamie Oliver and republished on The Happy Foodie.

Quantities easily halved if you only have a couple of beetroots to hand.

Ingredients

4 raw medium/large beetroots

2 tbsp thick balsamic vinegar

Sea salt

Extra-virgin olive oil

1 lemon

2 heaped tsp Dijon mustard

1 tbsp Worcestershire sauce

1 heaped tbsp natural yogurt

50g rocket

Method

Scrub the beets clean and trim them, then using a mandolin finely slice them about 1mm thick and place in a large bowl.

Drizzle with the balsamic vinegar, add 1 tablespoon of oil and a good pinch of sea salt, then squeeze over half the lemon juice. Toss together until every sliver is well coated – this will flavour and tenderize the beetroot.

To make the dressing, whisk the mustard, Worcestershire sauce and yogurt with the remaining lemon juice and 4 tablespoons of oil, then taste, season and pour into a jar or jug.

Arrange the beets over a large serving platter and sprinkle over the rocket. From a height, drizzle the dressing over the top, serving any extra on the side.