Chef's Recipes

Burnt beetroot carpaccio

“Use a very sharp knife to thinly slice the charred beets. The slicing is when the magic is revealed,” says Eyal Shani. “The beetroot heart has remained untouched. It’s red, full of life. Most of its fluid has evaporated leaving him weightless, but still juicy, sweeter than ever, bearing unique mineral flavours within that are unparalleled.”

  • Serves 4 - 6
  • 5 mins preparation
  • 1 hr 15 mins cooking plus cooling
Burnt beetroot carpaccio

"Use a very sharp knife to thinly slice the charred beets. The slicing is when the magic is revealed," says Eyal Shani. "The beetroot heart has remained untouched. It's red, full of life. Most of its fluid has evaporated leaving him weightless, but still juicy, sweeter than ever, bearing unique mineral flavours within that are unparalleled."

Ingredients

  • 10 beetroot
  • Grated horseradish, to serve
  • 2 tbsp olive oil
  • 30 gm finely grated fresh horseradish mixed with 100gm crème fraîche

Method

  • 1
    Preheat a wood-fired oven to high, or your home oven as hot as it will go (about 250°C). Wash beetroot under cold running water, place on a baking tray lined with baking paper and roast until charred and beetroot have lost about half their weight (1-1¼ hours). Remove and set aside to cool (1½-2 hours, depending on size).
  • 2
    Thinly slice beetroot with a sharp knife and spread over a plate, with the discs slightly overlapping. Sprinkle with salt to taste and grated horseradish, drizzle with olive oil and serve with a spoonful of horseradish crème fraîche.
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