Jamie Oliver

Vegan beetroot Carpaccio

With a caper dressing

Thanks for voting. Why not leave a comment
Rate
(31)

Vegan beetroot Carpaccio

Serves 8
Cooks In1H 10M
DifficultySuper easy
Nutrition per serving
  • Calories
    60
    3%
  • Fat
    3g
    4%
  • Saturates
    0g
    0%
  • Protein
    1g
    2%
  • Carbs
    6g
    2%
  • Sugar
    6g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie Magazine
Recipe From

Jamie Magazine

Save 35% on a year's subscription with our special offer

Nutrition per serving
  • Calories
    60
    3%
  • Fat
    3g
    4%
  • Saturates
    0g
    0%
  • Protein
    1g
    2%
  • Carbs
    6g
    2%
  • Sugar
    6g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 8 medium beetroots , a mixture of colours looks wonderful
  • 2 lemons
  • a small bunch of fresh dill , finely chopped
  • 1 red onion , finely chopped
  • 2 tsp caster sugar
  • 2 tbsp olive oil
  • 1 tbsp capers , drained and rinsed
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

Recipe by Pippa Kendrick

1. Begin by trimming the leaves from the beetroot, leaving about 2.5cm of stalk on each one. Place in a large saucepan and cover with water. Bring to the boil, reduce the heat and leave to simmer gently, partially covered, for 40 minutes. Drain and set aside.

2. Finely grate the zest of one of the lemons and squeeze the juice from both, passing it through a fine sieve to ensure no pith or pips remain. Add to a bowl with the dill, onion, sugar, olive oil, capers and 1 teaspoon of salt. Whisk all of the ingredients together until fully amalgamated.

3. Run the beetroots under a cold tap and gently slide off the skins (they should peel off easily). Trim the tops and bottoms from the beetroots and discard. Then, using a mandolin or a sharp knife, slice the beetroot into very thin rounds.

4. Arrange the beetroot slices on a serving platter or individual plates and spoon over the dressing, letting it sink into every crevice of the beetroots. Cover with cling film and chill in the fridge for at least 2 hours before serving.

Tip

View Comments

Jamie's world