Beetroot is a vegetable I had to learn to appreciate. Beetroot carpaccio always does the trick for us and our guests. I make it on a festive and large dish, this recipe serves about 2 people. In these fotographs I used yellow beetroot.

I make this dish very often, so I like to vary the ingredients depending on the contents of my refrigerator. Just discover your own favorite set of ingredients and let me know how it turns out!

Beetroot carpaccio

• Three boiled beetroots (boil in water for 75 minutes and then peel)
  Use mixed colors of you can.
• 200 grams white cheese – my favorite is soft goats cheese, but feta cheese works as well. On occasion I have use crumbled Boursin as well.
•  Generous sprinkling of fresh or dried herbs. I like using mint, basil and/or dill.
• 2 spring onions finely sliced – although your plain onion would work as well.
• Honey
• Olive oil
• Balsamic vinegar or other sweet vinegar
• Optional extras:
  • Ribbons of smoked salmon
  • Capers

1. Make fine slices of beetroot and arrange these on your plate.

2. Crumble your cheese on the beetroot. I like a generous cover of cheese.

3. Sprinkle on the herbs and onion. (And optional extras.)

4. Drizzle with honey, vinegar and a generous helping of olive oil.

5. Season with freshly crushed black pepper.

Tip: This salad tastes great on a piece of fresh bread too.