Recipe: beetroot carpaccio

Ingredients

1 organic beetroot

1 tablespoon good-quality olive oil

1 teaspoon lemon juice

pinch of salt

1 slice goat's cheese, skinned and crumbled

2 tablespoons chopped pistachios

3-4 basil leaves

1. Wash and peel the beetroot then slice into circles with a mandolin slicer.

2. Put in a bowl, then add the olive oil, lemon juice and salt, and gently toss it all together making sure all sides are covered. This will slightly soften the beetroot and give it nice flavour. It can be messy job, so consider using disposable kitchen gloves.

3. Arrange it on a serving plate with every slice overlapping another, creating 'carpaccio look’.

4. Crumble over the goat's cheese, chopped pistachios and torn basil leaves, and serve with extra olive oil and balsamic vinegar, if desired.

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