Beetroot Carpaccio – by Sat Bains

11 September 2006
Beetroot Carpaccio – by Sat Bains

Choose medium-sized new-season beetroot 5cm to 6cm across the waist. Pare the outer skin and trim the ends. Shave the middle into wafer-thin strips with a Japanese mandolin. Arrange on a plate. Dress with lemon juice-aged balsamic vinegar and eight-year-old balsamic vinegar.

Sat Bains serves the carpaccio with a ball of semi-sweet beetroot sorbet.

Photo © Sam Bailey

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking