Beetroot carpaccio

Name: Beetroot carpaccio
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 large raw beets; 2 tablespoons thick balsamic vinegar; extra virgin olive oil; 1 lemon; 2 heaped teaspoons Dijon mustard; 1 tablespoon Worcestershire sauce; 1 heaped tablespoon fat-free natural yoghurt; 50g rocket

Balsamic, lemon, Worcestershire sauce & dijon

20 mins

Not Too Tricky

serves 4

About the recipe

It’s amazing how incredibly elegant, silky and delicate beetroots can be. Invest in a decent mandolin and you can transform root veg like this into beautiful things. This take on a classic carpaccio is nothing short of a joy to eat.

Jamie Oliver's Christmas Cookbook, p30

nutrition per serving

Calories

Fat

23%

Saturates

12%

Sugars

Salt

30%

Protein

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

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Ingredients

4 large raw beets

2 tablespoons thick balsamic vinegar

extra virgin olive oil

1 lemon

2 heaped teaspoons Dijon mustard

1 tablespoon Worcestershire sauce

1 heaped tablespoon fat-free natural yoghurt

50g rocket

Top Tip

There are some amazing heirloom beets around these days – white, yellow, candy striped – and they’re fantastic in this recipe. All I would suggest is swapping out the balsamic vinegar for a quality herb vinegar so you can enjoy the colours without it all getting dark.

Method

Find the recipe!

For the full recipe, head to page 30 of Jamie Oliver's Christmas Cookbook.

Tags

Jamie Oliver's Christmas Cookbook Beetroot Starters

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Jamie Oliver's Christmas Cookbook

Buy the book!

This recipe is just a taste of what's inside Jamie's Christmas cookbook! Grab your copy in hardback or as an e-book today to discover your annual guide to festive cooking.

Jamie Oliver's Christmas Cookbook

Dive into a sleigh-load of delicious recipes from Jamie Oliver's much-loved Christmas Cookbook.

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