This beetroot carpaccio offers a beautiful balance of earthy sweetness, citrus freshness and gentle heat from Mexican dried chiles. The vinaigrette creates a rich aromatic profile, while creamy cheese and crunchy toasted nuts complete the dish. Quick to prepare, visually stunning and ideal for contemporary cuisine.
Ingredients:
4 medium cooked beetroot (vacuum packed)
1 heaped tsp ground guajillo chili
1 level tsp ground ancho chili
Juice of 2 limes (or 30–50 ml reconstituted lime powder)
5 tbsp extra virgin olive oil
2 tsp honey
Salt and pepper to taste
50 g crumbled feta or shepherd’s cheese
20 g walnuts or pecans
Microgreens or lamb’s lettuce for garnish
Preparation:
- Drain and thoroughly pat dry the cooked beetroot.
- Slice very thinly using a sharp knife or mandoline.
- Toast the nuts in a dry pan until fragrant. Cool and chop.
- Whisk chilies with lime juice, olive oil and honey until emulsified. Season.
- Arrange beetroot slices slightly overlapping and drizzle generously with vinaigrette.
- Finish with crumbled cheese, greens and toasted nuts.
Notes
Beetroot and vinaigrette can be prepared ahead and assembled just before serving.
Using lime powder:
Dissolve 1 teaspoon in 2 tablespoons of warm water before using. This creates a flavour very similar to fresh lime juice.
Using raw beetroot:
Slice very thinly and marinate overnight in the vinaigrette in the fridge. This softens the texture and enhances flavour absorption.
