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.