The Beetroot Carpaccio with Blackcurrant Leaf Mayo is a stylish and decadent low-calorie dish bursting with flavour. It's a perfect combination of earthy beetroot and the vibrant freshness of blackcurrant leaves, complemented by wild raspberries for a visually stunning and flavorful experience.
| Carpaccio | |
|---|---|
| 2-3 large | Beetroots |
| A good pinch of | Salt (preferably Maldon smoked sea salt) |
| Freshly ground black pepper | |
| A good drizzle of | Olive oil |
Peel the beetroots and cut them into very thin slices, preferably using a mandoline slicer. Season with salt, pepper, and olive oil. Set aside to allow the flavours to infuse for at least 15 minutes.
| Blackcurrant Leaf Mayo | |
|---|---|
| 2 tbsp | Apple cider vinegar |
| 1 handful | Blackcurrant leaves, finely chopped |
| A pinch of | Sea salt and freshly ground black pepper |
| 300 ml | Sunflower seed oil |
| 100 ml | Olive oil |
Mix soy milk, apple cider vinegar, and finely chopped blackcurrant leaves using an immersion blender to form a puree. Season with salt and pepper. While blending, add the oils slowly in a light stream until the mixture emulsifies into a smooth mayo.
| Assembly | |
|---|---|
| 1 large handful | Wild or cultivated raspberries |
| 1/2 bunch | Chives, finely chopped |
| 1 | Blackcurrant leaf, finely torn |
Fold the beetroot slices into artistic arrangements on individual plates. Split the raspberries and arrange them delicately between the folds. Drizzle blackcurrant leaf mayo on top and between the beetroot layers. Finish with additional squirted mayo for an artistic touch.
Sprinkle each plate with chopped chives and finely torn blackcurrant leaves for garnish.
Recipe: Forager's Cookbook FLORA