Beetroot Carpaccio with Herbed Ricotta from In the Mood for Entertaining by Jo Pratt
This sounds rather posh and difficult to prepare, but you’ll be pleased to hear that it’s not.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Skillet
- Stove
- Refrigerator
- Mixing bowl
- Spoon
Ingredients
- a few sprigs of watercress, pea shoots or rocket leaves (optional)
- 2 tablespoons walnut oil
- 100 ml crème fraîche
- 3 tablespoons chopped chives, basil and dill
- finely grated zest of ½ lemon
- sea salt
- freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 3-6 (depending on their size) whole cooked beetroot
- 50 g walnut halves
- 250 g ricotta cheese
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