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How to make Beetroot carpaccio with goat’s cheese & mint

Yield = 10
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 5 beetroot bulbs, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon raw sugar
  • 80g goat’s cheese, crumbled
  • 1/3 cup fresh mint leaves

Method

  • Step 1 Preheat oven to 200°C. Wrap each beetroot bulb in foil. Place in a roasting pan and roast for 1 hour or until the beetroot is tender when pierced with a skewer. Set aside to cool slightly.
  • Step 2 Meanwhile, whisk the oil, vinegar and sugar in a jug.
  • Step 3 Wearing rubber gloves to avoid staining your hands, remove the skin from the beetroot and discard. Use a large sharp knife to cut the beetroot into very thin slices. Arrange the beetroot, overlapping, on a large serving platter.
  • Step 4 Scatter the goat’s cheese over the beetroot and drizzle with the dressing. Season with salt and pepper. Top with the mint leaves.