Beetroot carpaccio, I love that color!

In his Christmas cookbook Jamie Oliver has collected a lot of inspiring recipes, not only for Christmas but for dishes in the colder seasons.

The carpaccio of beetroot is a beautiful dish, but next time I will try it a little bit different. As a starter for 2p 2 small beetroots or 1 big beetroot is enough. Clean the beetroot thoroughly and slice thinly with the mandoline (be careful and use gloves!). Next time I will put the beetroot in the oven for 30 mins (just to make them a little softer), wrapped up in aluminium foil, with olive oil, garlic and fresh thyme ( and to give them a more intense flavor). Marinate the slices in a mixture of the juice of ½ lemon, 2 table spoon of thick balsamic vinegar (crema), 1 table spoon of good olive oil and a pinch of salt for at least 30 mins. Spread the slices on a nice plate with a dressing made of 1 table spoon of low fat yoghurt, the juice of the other half of 1 lemon, 1 teaspoon of dijon mustard, 2 table spoons of olive oil and 1 table spoon of worcester sauce, pepper and salt. For more color add some fresh basil or rocket. Perfect starter and everything can be done in advance.

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