Normally, a carpaccio is a dish made from thin slices of meat or fish, accompanied by a tangy dressing with vinegar, mustard, or lemon juice. The same principles apply with this beetroot carpaccio, too; wafer thin slices arranged on a plate and drizzled with a balsamic and olive oil dressing. A selection of chopped up herbs finishes the job.
I received my copy of “The Tomato Book” a few weeks ago now, in the midst of my tomato growing frenzy. Despite only having 4 plants growing in my conservatory, I’ve become a bit of an obsessive and am already planning world tomato domination for next year.