Beetroot carpaccio with sherry vinegar and orange

by Angela Clutton

A side salad of raw beetroot balanced with a hit of acidity

When naturally sweet beetroots are sliced super-thinly, they don’t need cooking at all. All they need is a dressing that carries a hit of acidity and citrus to balance things out. This salad is perfect as a side with meats or fish, or add some hard-boiled eggs to make it a main in its own right.


8 small beetroots, ideally a mix of colours
A small handful of watercress
4 tbsp extra virgin olive oil
3 tbsp sherry vinegar
3 tbsp orange juice, freshly squeezed
3 sprigs of dill
50g shelled hazelnuts