A stylish and decadent low-calorie dish bursting with flavour.
2-3 large beetroots
good pinch of salt (preferably Maldon smoked sea salt)
freshly ground black pepper
a good drizzle of olive oil
Peel the beetroots and cut into very thin slices, preferably on a mandoline slicer. Season with salt, pepper and olive oil. Set aside to allow the flavours to infuse for a at least 15 minutes.
2 tbs apple cider vinegar
handful of blackcurrant leaves
sea salt and black pepper, freshly ground
300 ml sunflower seed oil
100 ml olive oil
Finely chop blackcurrant leaves with a knife. Mix soy milk, apple cider vinegar and the blackcurrant leaves in an immersion blender to form a puree. Season with salt and pepper. Add the oil slowly in a light stream while the blender is running.
large handful of wild or cultivated raspberries
half bunch of chives
1 blackcurrant leaf
Fold the beetroot slices into sensual arrangements on individual plates. Split the raspberries, squirt blackcurrant leaf mayo on top and arrange in between the beetroot folds. Squirt some more mayo artistically in the beetroot slices.
Sprinkle each plate with chopped chives and finely torn blackcurrant leaves.