Beetroot Carpaccio Recipe

Preheat oven to 200°C (390°F). Trim beetroot tops and roots, scrub clean. Wrap each beetroot individually in foil and roast on a tray for 45–60 minutes, until a skewer slides through easily. Alternatively, boil whole beets in salted water for 30–45 minutes until tender.

Remove beets from oven, unwrap and let cool until you can handle them. Reserve any dark roasting juices for dressing if desired. Wearing gloves (optional), peel the beetroot by rubbing the skins off with a paper towel. Keep a small amount (about 3 tbs) of beet juice or reserved roasting juice for the beetroot dressing.

Using a mandoline or a very sharp knife, slice the cooled beets as thinly as possible (about 1–2 mm). Arrange the slices in slightly overlapping circles on serving plates to create a carpaccio.

In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tsp sea salt, 1/2 tsp black pepper and the 3 tbs beetroot dressing/reserved juice. Taste and adjust seasoning. Lightly brush or spoon this beetroot dressing over the arranged beet slices, ensuring even coverage.

Melt 1 tbs unsalted butter in a small saucepan over medium heat. Add the finely chopped shallot and sweat gently for 2–3 minutes until translucent but not browned.

Pour in 60 ml dry white wine and increase heat to medium-high. Let the wine reduce by about half (3–4 minutes).

Lower the heat to medium, add 60 ml double cream and stir to combine. Simmer gently for 2–3 minutes until slightly thickened. Stir in 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp white pepper. Remove from heat and keep warm. If too thick, loosen with a little extra cream or a splash of water to reach a silky consistency suitable for drizzling.

Crumble or slice the 100 g goat's cheese into small quenelles or irregular pieces. Toss the 40 g toasted walnuts with 1 tsp honey and 1/2 tsp lemon zest to lightly glaze them—this adds a sweet contrast and makes them glossy.

Distribute goat's cheese pieces over the beet carpaccio, placing them evenly so each portion gets some cheese.

Scatter the honey-glazed walnuts, 40 g tendril pea shoots and 20 g micro herbs lightly over the beet and cheese. The pea shoots should provide delicate tendrils and a fresh pea flavor; place them last to keep them crisp.

Drizzle the warm creamy white wine sauce sparingly over the plated carpaccio (or serve the sauce on the side for guests to add). Then finish with 1 tbs extra-virgin olive oil drizzled in a thin stream, a pinch (about 1/2 tsp) flaky sea salt and a little freshly cracked black pepper.

Allow the dish to rest 1–2 minutes so the flavors marry but the pea shoots remain fresh. Serve immediately as a starter.