Orange dressed beetroot and carrot ‘carpaccio’

orange juiced beetroot and carrot carpaccio

This is a delicious starter or side dish.

2 medium beetroot
2 carrots, sliced finely with mandolin
½ onion, diced
Olive oil
3 oranges juiced and zest from 2
Sea salt & pepper
2 Tb apple cider vinegar
Mint micro herb- other micro herbs such as cress will also work

Simmer beetroot for 30min, cool, peel and slice finely with mandolin.
Heat 1Tb olive oil and sauté onion with a pinch of salt on a low heat for 15min.
Add orange juice, zest, carrots and 1Tb cider vinegar. Simmer for 15min.
Strain carrots and onion, retaining orange liquid. Return orange juice to heat to further reduce.
Meanwhile arrange beetroot and carrot on a plate, season with salt and pepper.
Remove orange jus from heat, stir in 1Tb apple cider vinegar and 1Tb olive oil, taste for seasoning.
Drizzle dressing over beetroot and carrot, top with micro herbs.

Serves 4 as starter or side dish

Parsnip & carrot fritters with tahini sauce

1 Tb flaxseed, ground
3 Tb warm water
1 large parsnip, grated
1 carrot, grated
2 spring onions, finely sliced
Sea salt, white pepper
¾ C almond meal
3 Tb tahini
1 clove garlic, crushed
½ lemon, juiced
3 Tb warm water
1 cucumber, peeled into ribbons
4 radish, sliced
1 avacado, sliced
Nori, cut into small strips (scissors work well)
Sesame or olive oil for frying

Stir flaxseed into 3Tb warm water, sit for 5 min to make gel (This replaces an egg to bind mix).
Mix parsnip, carrot, spring onion and a pinch of salt and pepper, add gel and combine well.
Stir through almond meal. Form fritters about 10cm in diameter, pressing together firmly.
Refrigerate while other prep is done.

For sauce mix tahini with lemon juice, garlic and a pinch of salt. Add warm water for desired consistency.
Fry fritters in hot oil until golden. Transfer to paper towel.
To serve, top fritters with tahini, cucumber, radish, nori and avocado.

FACT
Tahini is a paste made from sesame seeds. You can buy hulled or unhulled, both work for this recipe.
Unhulled has a higher nutrient content though hulled has a less bitter taste.