“Honeyed” Beetroot Carpaccio with Ashed Walnut Cheese
Roasted beetroot, shaved thinly and served with slices of vegan ashed walnut cheese, drizzled with an orange “honey” made from rice syrup and orange zest. Perfect starter, light supper or side salad.
Serves 2
Ingredients
3 small evenly-sized beetroots
Olive oil
60g Lauds Ashed Walnut Cheese
2 tbsp rice malt syrup
Zest from ½ orange
2 tbsp orange juice
¼ tsp ground black pepper
Handful fresh parsley
Method
- Preheat oven or air fryer to 200C. Drizzle unpeeled beetroots with a little olive oil and rub well into the skin. Cook for 20 minutes in the air fryer or wrap in aluminium foil and roast in the oven for 30 minutes. Remove from oven and allow to cool completely before peeling.
- Using a sharp knife or a mandolin slicer, slice beetroot thinly into rounds. Arrange on a platter. Top with small wedges of Ashed Walnut Cheese.
- Mix rice malt syrup with orange zest. In another small ramekin mix orange juice, 1 teaspoon olive oil and pepper. Drizzle the syrup and dressing and over the salad. Sprinkle with parsley leaves and serve.
