While this recipe hardly reaches Heston Blumenthal like levels of kitchen experimentation, it’s certainly raised a few eyebrows. For some reason most people still seem to frown at the idea of a vegetable making an appearance on their desert platter – people that no doubt munch happily on carrot cake without even considering the connection.
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.
This bright red beetroot soup is popular throughout the whole of Eastern Europe and it’s easy to see why – the colour is stunning and the taste is delicious!
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