Beetroot carpaccio
Invented at the famous Harry's Bar in Venice in the 1950s, carpaccio was the name given to a dish of paper-thin slices of raw beef dressed with olive oil, ordered by an Italian countess.
INGREDIENTS:
- 3-6 beetroot, boiled and peeled
- 2-4 rounds feta cheese
- Olive oil and balsamic vinegar, for drizzling
- Smoked salt and black pepper
- 15ml (1 tbsp) sesame seeds
METHOD:
Slice the beetroot very thinly, using a sharp knife, mandolin or bread slicer. Lay out on a serving platter. Crumble over the feta and drizzle with the oil and vinegar. Season and finish off with the sesame seeds.
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