Raw Beetroot Carpaccio

Serves 4




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.