This is a vegan take on 'Beef' Carpaccio. The beef is replaced with floppy slithers of roasted balsamic beetroot.
I know this plate looks sparse, but this is a starter - a light teaser before you are served your main meal.
As well as the sharp tangy velvet slices of beetroot, on the plate you will also find fronds of green pickings from the greenhouse. Gosh, I do wonder why I don't make more of an effort to grow salad greens, they are just so much more tastier and punchier than those you pick up from the supermarket. And capers, roughly chopped for piquancy. Enjoy.
I am sharing this with Healthy Vegan Fridays hosted by the beautiful Rock My Vegan Socks and V Nutrition
Roasted Balsamic Beetroot Carpaccio with Capers and Rocket
400g Plain or Balsamic roasted beetroot, thinly sliced with a mandolin
Lots of Salad greens, good mixture
4 tablespoons rapeseed or good extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
2 tablespoons capers, rinsed and roughly chopped
Whisk the oil and lemon juice with salt and pepper then drizzle over the salad leaves, stir in the capers.
Divide the beetroot amongst four plates, then evenly scatter over the capers and salad greens .