Beetroot Carpaccio with Goat’s Curd and Dill

INGREDIENTS

  • 4 Red beetroots
  • 4 Gold beetroots
  • 4 White beetroots (or any other colour)
  • 1 Fennel bulb
  • 200g Goats curd
  • 2 tbspn Dill fronds
  • to season Sea salt and freshly ground black pepper
Print Recipe

Peel the beetroots and thinly slice. The best way to do this using a mandolin. Keep each of the different beetroots separate once sliced and slice the red beetroot last, as they leach the most colour.

Trim off any stalk or fronds from the fennel bulb, then thinly slice cross ways and set aside.

To serve, evenly divide the different beetroots and fennel between 4 serving plates, dot the top with goat”s curd and sprinkle over the dill. Then, drizzle with Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette and season to taste with sea salt and freshly ground black pepper.