BEETROOT CARPACCIO WITH GOAT’S CHEESE AND WALNUT DRESSING

INGREDIENTS

6 medium beetroots, scrubbed and trimmed

1 tbsp olive oil

juice ½ lemon

2 sprigs dill, roughly torn

25g walnuts, toasted and roughly chopped

150g fresh smooth goat’s cheese

soft salad leaves to serve

For the dressing:

4 tbsp walnut oil

1 tsp Dijon mustard

good pinch brown sugar

juice ½ lemon

METHOD

1. Peel the beetroots and slice very thinly – a mandolin is ideal if you have one. Combine the olive oil and lemon juice glaze, season well and pour over the beetroot and allow to marinate for 2 hours or overnight. Whisk together the dressing ingredients and season well.

2. To serve, arrange the beetroot slices on the plates and dot with spoonfuls of the goat’s cheese. Scatter with the dill, walnuts and salad and drizzle with the dressing.