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.