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Golden Beetroot Carpaccio
4 cooked golden beetroot
Extra Virgin Olive Oil
Balsamic Vinegar
Chives, chopped
Basil, ripped up
Salt & Pepper
- Peel & slice the beetroot, discard the ends for now so that your slices are around the same size, then arrange on a plate
- Make the dressing by mixing 1 part balsamic to 3 parts extra virgin olive oil with salt & pepper added to taste, and drizzle over the beetroot.
- Sprinkle over with the chopped herbs and serve.