Beetroot Carpaccio

You can’t beat a root if you can’t beat beetroot!

God I feel like I am just plugging Jamie Oliver, believe me it”s not the goal of this website however his recipe is the only one I liked when I just googled this. I recently enjoyed this mouth-watering and refreshing dish with a friend of mine Peter at a little Italian restaurant in Munich.

Ours was served with jacobs muscles which have in the last few months became a very big trend in restaurants in Munich (along with a hefty price tag as well).

 The following receipe I found at http://www.jamieoliver.com/foodwise/article-view.php?id=2233

Beetroot Carpaccio w.Smoked Salmon,Avocado & Sweet Dill Vinaigrette

Ingredients
Serves 1

1 med. beetroot (cooked)
2 slices of smoked salmon
1/2 ripe black haas avocado
2 tsp creme fraiche

Dill Vinaigrette:

2 tbsp mild olive oil
1 tbsp lemon juice
2 tsp agave syrup
2 tbsp finely chopped dill
Salt & black pepper to season
A couple of whole sprigs of dill

Method
1. First prepare the dressing. Whisk together the olive oil, lemon juice and agave syrup.
2. Add the chopped dill then season with salt and black pepper. Set aside for now.
3. Slice the beetroot very thinly (either use a very sharp knife or mandoline). Place in a small bowl and add just a little of the dressing, mixing it in carefully. Arrange the beetroot on a large plate.
4. Chop the avocado into small cubes and dress with a small amount of the dressing.
5. Place the avocado on the beetroot, then top with salmon slices and the creme fraiche. Drizzle round the rest of the dill vinaigrette and finish with a couple of sprigs of dill and a sprinkling of freshly ground black pepper.

Serve with crusty italian bread.

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