Beetroot and carrot salad
This vibrant salad of beetroot, freekeh and spring onion is packed with colour and texture – it makes for an impressive starter or side dish and is really simple to put together
Beetroot carpaccio with stracciatella and pistachio pesto
Serves 4 as a starter
Easy
Prep:
plus marinating
This vibrant dish would make a brilliant starter – serve it on a big platter for sharing and hand round extra pesto for people that want it
Skip to ingredients
- 2 tbsp apple cider vinegar
- 2 tsp caster sugar
- 4 small raw beetroots
- 2 x 150g tubs of stracciatellaor 2 burratas
- crusty baguetteto serve
PESTO
- 75g basil
- 50g shelled pistachios
- 1 garlic cloveroughly chopped
- 125ml extra-virgin olive oil
- 50g parmesanfinely grated
Nutrition: per serving
- kcal592
- fat55g
- saturates15g
- carbs10g
- sugars7g
- fibre3g
- protein13g
- salt0.6g
Method
step 1
Mix together the vinegar and sugar until the sugar dissolves. Peel the beets and use a mandoline to slice them very thinly. Put in a plastic container then pour over the vinegar and stir to cover everything. Leave for at least 2 hrs (or overnight if you prefer).
step 2
To make the pesto, briefly blitz the basil, pistachios and garlic in a small blender or food processor. Add the oil and whizz again until blended. Stir in the parmesan, taste and season.
step 3
When ready to serve, arrange the beets on a platter. Top with the stracciatella, drizzle over the pesto and serve with a crusty baguette.
