Name: Beetroot Carpaccio
Total time: 1 h
Yield: 12
Ingredients: 2 large red beetroot (400g), scrubbed, trimmed, stalks intact; 1 bunch baby golden beetroot (600g), scrubbed, trimmed; ¾ cup (225g) vegan mayonnaise; ¼ cup (50g) capers, plus ¼ cup pickling liquid; 1 tsp hot English mustard; 2 tsp finely grated lemon rind; ⅓ cup (80ml) extra virgin olive oil; 2 sprigs tarragon; 1 green witlof (125g), trimmed, leaves separated; ⅓ cup (25g) flaked almonds, toasted

VMG Recipes