Beetroot Carpaccio with a Pistachio, Dill and Lemon Dressing

Punajuuricarpaccio ja pistaasi-sitrunakastike

Recently I have been going through my kitchen cupboards trying to use up some of the interesting ingredients I have collected.  Hidden at the back of one such cupboard I found a bottle of pistachio oil I picked up at Lidl.  It forms the base of the marinade for  this carpaccio, adding a nutty sweetness which melds perfectly with zesty lemon and dill.  Carpaccio is usually a dish made of thinly sliced raw meat or fish, but I have veganised it by using a variety of earthy beetroots.  I love how colourful and fresh this dish is.  It is perfect as it is and even better with some fresh homemade soda bread (Find my recipe here).

Beetroot Carpaccio – serves 4 – 6 as a starter

6 medium beetroot, try to use a mixture of colours if available

1 small red onion, finely chopped

1 lemon

a handful of fresh dill, finely chopped

2 tsp sugar

2 tbsp pistachio oil

1 tsp of salt

2 tbsp capers

a handful of chopped hazelnuts or pistachios to serve

Add the beetroots to a large pan of boiling water, reduce the heat and allow to simmer for 40 minutes.

Drain the beetroot and run under the cold tap.  Remove the skins by gently rubbing them, they should easily come off.  Set to one side.

Add the onion, oil, salt, sugar, zest and juice of the lemon, dill and capers into a small bowl and whisk together until thoroughly mixed.

Use a mandolin or sharp knife to slice the beetroot as thinly as possible.  Lay the slices onto a plate or serving dish and spoon over the marinade to cover as much of the slices as possible.

Chill in the fridge for a couple of hours.

When ready to serve sprinkle with the chopped nuts.