- 3-4 fresh whole beetroot (use a selection of colours & varieties) scrubbed with skin left on
- 1-2 oranges (blood oranges are recommended)
- 1 red onion, peeled
- 100g of soft goats cheese or similar
- 1 small handful of fresh dill
- Salt & pepper
- 4 tbsp of olive oil
- 2 tbsp fresh squeezed orange juice
- 1 tbsp runny honey
- 1 tbsp balsamic vinegar
- Salt & pepper
Bring a large pan of salted water to the boil. Place each beetroot carefully into the boiling water and allow to boil for 30 minutes.
Meanwhile, prepare the other ingredients. Using a mandolin slicer or sharp knife, thinly slice the red onion, to create whole onion rings. Put to one side.
Using a sharp paring knife, peel the oranges, removing the white pith while keeping the orange whole. Slice into discs. Put to one side with the onion.
Once cooked, remove the whole beetroots from the water with a slotted spoon and allow to cool slightly. Then, using your fingers or a paper towel, gently rub away the skins. (Any stubborn patches of skin can be cut away with a paring knife).
Cut away and discard the beetroot ends and then cut the remaining beetroot into paper thin slices or discs. You may wish to use a mandolin or a very sharp knife ensuring the slices are as thin as possible.
If using a mix of colours, avoid the spilling of colours between lighter and darker beetroot by keeping in separate containers until you are ready to assemble the carpaccio.
Mix all the ingredients together in a lidded container or bottle and shake briskly until completely combined.
Layer the beetroot and onion on a serving dish or platter. Add the orange slices and scatter over fronds of fresh dill. Tear small pieces of goats cheese and place randomly over the dish. Drizzle with the vinaigrette and season to taste.
- Regular oranges or pink grapefruit can be substituted for the blood oranges.
- For a vegan alternative, omit the goats cheese or use a vegan substitute. Agave nectar can be used instead of honey in the vinaigrette.
- Store leftover vinaigrette in a lidded jar in the fridge for up to a week.
- Using freshly ground pink peppercorns and peruvian pink sea salt to season will compliment the colours of this dish.