When I was a kid, beetroots were one vegetable I couldn’t STAND. I have no idea why, not sure what was wrong with me back then as now I’m OBSESSED.
Beetroots are such a versatile vegetable. They have a subtle, earthy sweetness that’s transferrable to all kinds of dishes. Recently I made this beetroot risotto which is just as striking in flavour as it is in colour.
This beetroot carpaccio is a fun, vegan take on beef carpaccio, that really just let’s the beetroot shine. Sometimes, it’s nice to enjoy these beautiful, fresh ingredients for what they are, so drizzling on some high quality olive oil, sea salt, black pepper and a few herbs is all it needs.