Beetroot Carpaccio by Jim, Head Chef at The Granville
Serves 4
Ingredients:
4 large beetroot
olive oil
50 g pine nuts
150 g goat’s cheese
snipped chives
juice of 1 lime
sea salt and freshly ground black pepper
Wash and dry the beetroot. Place them on a roasting tray, drizzle with olive oil and shake
to coat them. Cover with foil and roast in the oven for about an hour at Gas Mark 4/180°C until
tender in the middle. When ready, place in the fridge to cool.
Toast the pine nuts under a grill. Leave them to cool then chop.
Before serving, remove the skin from the beetroot and slice thinly, using a mandoline or a
very sharp knife. Lay the slices on a plate in a single layer. Crumble over the goat’s cheese, then
sprinkle with the pine nuts and chives. Pour over the lime juice and some olive oil, and serve.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
