Beetroot Carpaccio with Red Grapefruit & Citrus Dressing
Author: 
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A vegetarian and vegan alternative to traditional beef carpaccio using seasonal beetroot and red grapefruit. Beetroot carpaccio is a perfect starter dish.
Ingredients
Beetroot & Salad
  • 2 small red beetroot, stems trimmed and scrubbed
  • 100mls water
  • olive oil, to lightly coat
  • salt and pepper
  • 1 red grapefruit, supremed reserving the juice (topped and tailed, peel removed and segments sliced away from the pith)
  • handful baby watercress, or landcress, leaves washed
  • 10g pumpkin seeds, toasted
Dressing
  • 2 Tbsp olive oil
  • ½ Tbsp grapefruit juice
  • ½ Tbsp lemon juice
  • ½ tsp maple syrup or honey
  • Salt and pepper
Instructions
  1. Preheat oven to 200°C. To steam roast the beetroot, place in a deep baking dish, pour in 100mls of water then cover the dish tightly with foil. Roast for around 45 minutes, until the beetroot is just soft enough to put a knife in the tip. Remove the beets from the dish, and allow to cool fully before peeling.
  2. While the beetroot is cooking prepare the rest of your salad, supreme the grapefruit, catching the juices in a bowl to use for the dressing. Then whisk up the oil and juices for the dressing adding the maple syrup to balance the sweetness and a pinch or salt and pepper too.
  3. When the beetroots are cooled peel, then using the mandolin slice them into very thin rounds. Place the paper thin beetroot in a bowl and then toss with around 1 tsp of olive oil so that all the slices are coated. Season with a little salt and pepper
  4. Lay the beets on a large platter or individual plates, then place the landcress (or watercress) and grapefruit segments decoratively on top. Drizzle over the dressing and add toasted pumpkin seeds
Recipe by Ceri Jones Chef at https://cerijoneschef.com/beetroot-carpaccio-red-grapefruit-citrus-dressing/