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