Author: Arun Kumar

Name: Beetroot ‘carpaccio’ with Tomatoes, Burrata and Pistachio Pesto
Prep time: 25 min
Yield: 2
Ingredients: 200g young beetroot, in various colours, washed, topped and tailed; 2 tbsp balsamic vinegar; ½ tsp clear honey; 2 tbsp extra-virgin olive oil; 100g tomatoes, in various colours, deseeded and chopped; 100g ball burrata; A few leaves to garnish, such as rocket and sorrel; For the pesto; 30g shelled pistachios; 20g bunch basil, leaves picked, plus extra to serve; 1 small garlic clove, crushed; 4 tbsp extra-virgin olive oil, plus extra (optional); 2 tbsp finely grated parmesan (or veggie equivalent)

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