Tangy beetroot carpaccio
SERVES 4 as a starter PREP 15 mins plus at least 20 mins marinating NO COOK EASY V
3 beetroot, scrubbed
1 lemon, zested and juiced
2 tbsp olive oil
1 tbsp cider vinegar
2 tsp honey
1 tsp Dijon mustard large handful of rocket
50g goat's cheese (optional)
20g walnuts, roughly chopped
1 Trim away the ends of the beetroot then, using a mandoline or sharp knife, thinly slice into discs. Tip into a bowl and drizzle over half the lemon juice, half the olive oil and 1 tsp of the cider vinegar, then season well. Toss or mix together, cover with a clean tea towel and leave to marinate for 20 mins-1 hr.
2 Make a dressing by combining the remaining lemon juice, olive oil, cider vinegar, honey and the Dijon mustard with a good pinch of salt and freshly ground black pepper.
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