Raw Beetroot Carpaccio
4 uncooked organic beetroot – sliced very thinly in a mandolin
A few wild garlic flowers & stem (pick and separate the flowers and finely chop the stems for garnish)
A handful of chopped walnuts
2 tablespoons Brambletye Organic Apple Juice
1 tablespoon extra virgin olive oil
1 tablespoon Plawhatch Biodynamic Live Yoghurt
1 teaspoon Dijon mustard
1 teaspoon honey
Squeeze of fresh organic lemon
Salt to taste
Whisk all of the dressing ingredients together then toss the prepared beetroot in the dressing.
Arrange the slices on a plate and top with the chopped walnuts, garlic stems and flowers to garnish.