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Golden Beet Carpaccio


4 Golden Cooked Beetroots
Extra Virgin Olive Oil
Balsamic Vinegar
Chives, chopped
Basil, ripped up
Salt & Pepper


  1. Start off by peeling & slicing your beetroot; discard the ends for now so that your slices are around the same size, then arrange on a plate.
  2. Make your dressing by mixing 1 part balsamic to 3 parts extra virgin olive oil with salt & pepper added to taste, and drizzle over the beet-root.
  3. Finally sprinkle over with the chopped herbs and your done. Enjoy!