Roasted beetroot carpaccio recipe | Gourmet Traveller

Ingredients

• 8 golden and red beetroots (about 1.2kg), trimmed and scrubbed
• 2 target beetroot (see note), trimmed
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• Finely grated zest and juice of ½ an orange
• Red baby nasturtium leaves and society garlic flowers, to serve
• Hazelnut cream
• 150 gm roasted hazelnuts
• 60 ml (¼ cup) extra-virgin olive oil
• 1 tbsp aged red wine vinegar
• 1 small garlic clove, finely grated
• Spiced pepper mix
• 1 tsp each fennel seeds, black peppercorns and pink peppercorns
• 2 tsp thyme leaves