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Beetroot Carpaccio with Cumin

GUEST RECIPE / SALADS AND SIDES / EAT TO BE HEALTHY / SUMMER

One Gun RanchWe are thrilled to share an exclusive recipe from “One Gun Ranch, Malibu: Biodynamic Recipes for Vibrant Living” by Alice Bamford & Ann Eysenring, a new book that offers home-grown wisdom, delectable biodynamic recipes and transformative information for sustainable wellbeing.

Available to buy from Daylesford farmshops and our online shop, £33.99

 

METHOD

DIFFICULTY: Easy 45 MINS

Preheat the oven to 200°C/400°F.

Roast the beetroot whole with the skins on—no need to add oil—until tender, about 45 minutes. Set aside to cool. Using a vegetable peeler, thinly slice into carpaccio strips and lay the strips across a large plate.

In a jar, combine the olive oil, vinegar, and honey. Close tightly and shake well. Drizzle the vinaigrette over the beetroot and let marinate for 10 minutes. Garnish with the cumin seeds and coriander and serve.

Beetroot Carpaccio

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