Beetroot carpaccio with ginger soy dressing
A restaurant-class starter, bursting with colour and flavour, brimming with antioxidant and anti-inflammatory properties… that is ready in 5 minutes… Now what more could you possibly want?Most supermarkets sell ready-boiled beets in vacuum packs in the refrigerated vegetable section. Boiling them at home, will add 20 minutes cooking time! If neither of these two options is available, you could use pickled ones, omitting the lemon juice in the recipe.
Ingredients
- 1 medium beet
- 1 tsp. lemon juice
- 1 tbsp. olive oil
- 2 tsp. light soy sauce
- 1 tsp. grated ginger
- 5 —10 baby lettuce leaves
Instructions
- Slice the beet as thinly as possible and place them, slightly overlapping, in a circle on the plate.
- In a small bowl, mix the lemon juice, olive oil, soy sauce and grated ginger and mix vigorously with a fork or sauce whisk.
- Use half of your dressing to toss the lettuce leaves through, lightly coating them.
- Place the leaves in the center of the beet circle and drizzle the plate with the remaining dressing.