I think Beetroot is a bit of a Marmite, you love it or hate it...and I love it, whether its in a juice, cooked, roasted or raw in a salad I can't get enough of it. I don't think its an easy vegetable to work with, I don't think we wake up craving a Beetroot Risotto. But when you do come up with a good idea for it, it does you proud. If nothing else it does look amazing because of its fabulous colour. This recipe is ideal for a light lunch with a hunk of bread to soak up the wonderful juice or looks so good as a starter for a dinner party.
Boiled, cooked and peeled beetroot.
Handful of fresh Basil including the stalks.
1/4 Cup of good quaity extra virgin olive oil.
Juice of 1/2 lemon.
Pinch of Himalayan Rock Salt.
Slice the beetroot as thinly as you can. Some food processors or graters are good for this, if not use a sharp knife carefully.
Blitz together the rest of the ingredients in a food processor till well combined. Check for seasoning with the salt.
Arrange the slices of beetroot on a plate then drizzle the sauce on top. Its best left in the fridge for about 30 minutes before serving to letthe flavours infuse.
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