Beetroot carpaccio

Name: Beetroot carpaccio
Yield: 10
Ingredients: 100.0g Sundried tomatoes; 200.0ml Hellmann's Balsamic Dressing 1L; 100.0g Rocket; 150.0g orange cherry tomatoes; 140.0g Carrots; 100.0g Mouli

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For the beetroot:

Sundried tomatoes 100.0 g
Hellmann's Balsamic Dressing 1L 200.0 ml
Hellmann's Balsamic Dressing 1L
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Product Specification

For the dressing:

Rocket 100.0 g
orange cherry tomatoes 150.0 g
Carrots 140.0 g
Mouli 100.0 g

Autumn

Pub Food

Winter

Contract Catering

Salads

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Preparation

For the beetroot:
- Peel the beetroot then thinly slice on a mandolin and place in to a bowl.
- Pour over the balsamic vinegar then cover and allow to marinate for 1 hour.
For the dressing:
- Pour the Hellmann's dressing into a jug and add the sun dried tomatoes.
- Blitz with a hand blender until smooth then pour into a squeezy bottle.
To serve:
- Arrange the sliced beetroot on to a serving plate.
- Thinly slice the carrot and mouli into ribbons.
- Arrange the rocket into the middle of the beetroots then add the carrot and mouli ribbons.
- Finish the plate with the sun dried tomato & balsamic dressing.