3purple carrots, scrubbed and thinly sliced lengthways using a mandolin (see note)2large beetroots, peeled and thinly sliced using a mandolin1bunch of baby or golden baby beetroot, scrubbed, halved lengthways, leaves reserved1small Spanish onion, thinly sliced using a mandolinDill seed dressing2 tspdill seeds1 tspwhite peppercorns1clove of garlic, finely chopped2 tbspwhite wine vinegar70 mlextra-virgin olive oil¼ cup coarsely chopped dill
For dressing, dry-roast spices and 2 tsp sea salt in a pan over medium-high heat until fragrant, transfer to a mortar and, using a pestle, coarsely crush. Transfer to a bowl. Add garlic and vinegar and combine. Add oil in a steady stream and whisk until emulsified, stir in dill.
Arrange vegetables and leaves on a platter, drizzle with dressing and serve immediately.
Note Purple carrots are available from
specialist greengrocers. If unavailable, substitute with baby or