For the carpaccio
- 3 large beetroot, washed scrubbed and pat dried
- Pinch of salt
- Freshly ground black pepper
- Drizzle of olive oil
For the dressing
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon grain mustard
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon balsamic vinegar
- ½ teaspoon sea salt flakes
- 1 garlic clove, minced
For the Broccoli Crumb
- ½ cup (35g) broccoli florets
- Zest of 1 lemon
Toasted pine nuts and micro-herbs, to serve
Pre-heat oven to 190C (convention)/170C (fan-forced/convection).
Cut three 8-inch squares of aluminium foil. Place a beetroot in the centre of each foil. Sprinkle a pinch of salt, add a dash of freshly ground black pepper and drizzle a smidge of olive oil over each beetroot. Gather the edges of the foil and wrap the beetroots in parcels. Place on a rimmed baking tray and bake in the pre-heated oven for 1 hour. Turn off the oven and allow to cool in the oven until ready to use.
Prepare the dressing by placing all ingredients in a small glass jar. Cover with lid and shake. Store in the refrigerator until ready to use.
Prepare the crumb by placing broccoli and lemon zest in the bowl of a small food processor. Pulse until coarse crumbs form. Store in the refrigerator until ready to use.
To assemble, slice the tops of the baked beetroot. Cut the beetroot into thin slices using a sharp knife. Arrange beetroot slices on a platter. Top with the broccoli crumb. Drizzle with the dressing. Garnish with pine nuts and micro-herbs.