BEETROOT CARPACCIO INGREDIENTS • 8 medium beetroots – a mixture of colours looks wonderful • 2 lemons • A small bunch of dill, finely chopped • 1 red onion, finely chopped • 2 tsp caster sugar • 2 tbsp olive oil • 1 tbsp capers, drained and rinsed snacks and sides | serves 8 This is an impressive yet effortless starter – you can even make it the day before if you want to save time on the day. Serve with our rye and caraway bread (see recipe right) – the nutty flavours go beautifully with the sweet, earthy beetroot. (gluten free, vegan, nut free) 1 Begin by trimming the leaves from the beetroot, leaving about 2.5cm of stalk on each one. Place in a large saucepan and cover with water. Bring to the boil, reduce the heat and leave to simmer gently, partially covered, for 40 minutes. Drain and set aside. 2 Finely grate the zest of one of the lemons and squeeze the juice from both, passing it through a fine sieve to ensure no pith or pips remain. Add to a bowl with
Cooking and eating with my family and friends