The Caterer

Beetroot Carpaccio – by Sat Bains

11 September 2006
Beetroot Carpaccio – by Sat Bains

Choose medium-sized new-season beetroot 5cm to 6cm across the waist. Pare the outer skin and trim the ends. Shave the middle into wafer-thin strips with a Japanese mandolin. Arrange on a plate. Dress with lemon juice-aged balsamic vinegar and eight-year-old balsamic vinegar.

Sat Bains serves the carpaccio with a ball of semi-sweet beetroot sorbet.

Photo © Sam Bailey

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