This colourful, sweet and tangy starter can be made a day ahead of time. And what I like the most about it is that it goes well with almost everything and any cuisine.
Beetroot Carpaccio with Orange Vinaigrette
200 ml orange juice
1 small chopped onion
3 tsp mustard paste
6 tbs sunflower oil
salt and pepper
500 g preboiled beetroot
2 tbs parsley / dill / fresh herbs of your choice
Cook the orange juice with onion in a small sauce pan until the liquid reduces by half. Add in the mustard paste and stir well. Season with salt and pepper. Start adding oil to the mixture using a whisk. Set aside to cool.
Trim the tops and bottoms of the beetroot and slice into very thin slices using a very sharp knife.
Arrange these slices on a serving platter and spoon over the dressing. Garnish with chopped fresh herbs and cover with cling film. Chill in the refrigerator.