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Candied beetroot with salmon carpaccio

1 hour

29 of 60

Candied beetroot with salmon carpaccio

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

3 candy-striped beetroot, cleaned
3 beetroot, cleaned
100 g sugar
375 ml water
2 t olive oil
2 sourdough or ciabatta thick slices
Sea salt and freshly ground black pepper, to taste
125 ml crème fraîche
1 lemon, juiced and zested
400 g fresh salmon, skinned and thinly sliced
100 g baby peas, blanched
Microgreens, to garnish

Method

1. Preheat the oven to 130°C.

2. Slice the beetroot very thinly into rounds. Place the sugar and water into a small saucepan and bring to a boil, stirring until the sugar dissolves.

3. Add the beetroot and simmer for 30 minutes. Remove the beetroot from the liquid using a slotted spoon and place on a baking tray lined with non-stick paper. Roast for 30 minutes, then allow to cool.

4. Heat 1 T olive oil in a pan over a medium to low heat. Crumble the bread, season to taste and fry in the oil until golden.

5. Whisk together the crème fraîche, lemon juice, remaining olive oil and season to taste with black pepper.

6. Divide the salmon between four side plates, top with the candied beetroot, then sprinkle over the baby peas, sourdough crumbs and drizzle with the dressing.

7. Garnish with a little lemon zest and microgreens and season with sea salt.

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Ingredients

Method