Beetroot carpaccio

A week from winter and beetroot seems to be the ideal thing to eat. Shockingly pigmented, earthy in its flavour, vital and fulfilling in its outlook.

This is a recipe adapted from Jill Dupleix's Old food and my submission to vegetables, beautiful vegetables, hosted by Abby.

For 2 people, take 1 large unpeeled beetroot, wrap it in foil and place in a preheated oven (180 degrees Celsius) for 90 minutes. When it is soft (test with a skewer) peel and slice as finely as possible. Arrange the pieces on your two plates and then allow to cool.
Now make your dressing - squeeze half a lemon into a bowl and to this add crushed black pepper and salt. Once done, place a small handful of rocket leaves on each plate of beetroot slices and drizzle with the seasoned lemon juice. Finish each serve with a spiral splash of extra virgin olive oil.

Wine? Not sure that pinot noir is the very best match for this, but it is what I had. Quite effective, despite the rocket and lemon.

Take 2: With goats cheese.

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