beetroot carpaccio

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Lunch / Salads

beetroot carpaccio

4 beetroots
about 75g fresh goat cheese (feta)
2 spring onions (the green parts) or chives, thinly sliced

for the vinaigrette:
3 tablespoons sherry vinegar
60 ml olive oil
a few dashes of Tabasco sauce 
salt and black pepper

Bring a pot of water to the boil and add the beetroot. Cook for about 20 minutes. Refresh under cold water, peel and slice 2-3mm thick. Spread on a platter in a fan shape. Drizzle generously with the vinaigrette and top with crumbled goat cheese and sliced spring onions.


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