Beetroot carpaccio

• beetroot↗3

  washed

• lemon↗1

  zest and juice

• olive oil↗2 tbsp tbsp
• apple cider vinegar↗1 tbsp tbsp
• honey↗2 tsp tsp
• Dijon mustard↗1 tsp tsp
• arugula
• goat cheese↗50g g

  (optional)

• walnuts↗20g g

  coarsely chopped

Step-by-step instructions

1. 1

   Trim the ends of the beetroot, then using a mandoline or a sharp knife, slice it thinly into rounds. Transfer to a bowl and drizzle with half the lemon juice, half the olive oil and 1 tsp apple cider vinegar, then season well. Mix, cover with a clean kitchen towel and let marinate for 20 minutes to 1 hour.

2. 2

   Prepare the dressing by combining the remaining lemon juice, olive oil, apple cider vinegar, honey and Dijon mustard with a generous pinch of salt and freshly ground black pepper.

3. 3

   Arrange the beetroot rounds on a platter, slightly overlapping them in a spiral pattern, then spread the arugula in the centre, leaving most of the beetroot visible. Drizzle with the dressing, crumble the goat cheese if using, and sprinkle with the chopped walnuts and lemon zest.