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Vegan beetroot Carpaccio
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Total Time:
1 hour 10 minutes
Effortless vegan starter, perfect make-ahead dish served with rye bread.
Ingredients:
  • 8 medium beetroots a mixture of colours looks wonderful
  • 2 lemons
  • ½ a bunch of fresh dill (15g)
  • 1 red onion
  • 2 teaspoons caster sugar
  • 1 tablespoon capers drained and rinsed
Instructions:
  • Start by trimming the leaves from the beetroot, leaving 2.5cm of stalk attached. Boil the beetroots in a saucepan until tender for about 40 minutes. Drain and set aside. In a bowl, combine lemon zest and juice, dill, onion, sugar, olive oil, capers, and salt. Peel the beetroots under cold water, remove the ends, and slice thinly using a mandolin or knife. Arrange beetroot slices on a platter, pour the dressing over them, ensuring it covers every slice. Chill in the fridge for a minimum of 2 hours before serving.

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