This is another side dish we loved the look of and thought would make a good summery addition to a meal. I love beetroot and I can vouch that it is delicious. The recipe is from ‘Deliciously Ella’ which is a fantastic book, full of wholesome, nourishing, savoury and sweet dishes.
2 large beetroots
2 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon apple cider vinegar
handful of rocket
Start by roasting the beetroots whole, with their skins on in a 190c (fan) oven. They will take around 45 minutes to cook. You don’t need to add any olive oil.
After this time, take them out of the oven and leave them on one side to cool.
Once cool, peel the skin off and then use a potato peeler to thinly slice the beetroot into carpaccio strips. We cut very thin slices with a knife.
Lay the strips across the plate.
Mix together the maple syrup, olive oil and apple cider vinegar in a mug before drizzling it across the carpaccio.
You can leave to marinate and soften for 10 minutes before serving so the flavours soak in and the beetroot strips soften a little more.
Finally sprinkle some salt over the top and then add a handful of rocket with a little more oil.
Serve and enjoy!
Styling and food props by Claire Morgan.