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Carpaccio of beetroot

Carpaccio of Beetroot

Carpaccio of beetroot

This is the last of the recipes I learned while cooking in Belgium this week. It’s been an eye-opener, watching a chef demo class with Ghent’s ladies who lunch – Bruno’s cooking skills were incredible but he made it seem easy. Future classes include knife skills, Japanese cookery and pot luck. If you’re in Ghent, it’s well worth a visit; if you fancy a foodie holiday, I can thoroughly recommend Belgium (drop me a line and I’ll send you more info – I’ve been out there for a week working as a hotel reviewer and have some great insider’s tips). Find out more at lecumedesjours.com

Serves 4

  • Cooked beetroot
  • 1 Granny Smith apple
  • 1 finely chopped red onion
  • 1 tbsp capers
  • 1 tbsp chopped walnuts
  • Rocket salad
  • Finely chopped chives
  • 1 rasher of finely chopped bacon
  • Parmesan
  • For the vinaigrette:
  • 1 tsp honey
  • 1 tsp mustard
  • 1 tsp or a dash of Red wine vinegar
  • Pepper and salt
  • 1 tsp Peanut or groundnut oil
  • Maize or sunflower oil

Prepare a plate with a wash of olive oil. Sprinkle on some pepper and salt.

Using a mandolin, finely slice the beetroot. Arrange on the plate in a round, overlapping like a fan.

Make the vinaigrette by whisking up the ingredients and adding 2tbsp of sunflower or maize oil slowly to it. In this case, olive oil is too bitter. It should be quite thick.

Taking a broad-ended paintbrush, paint the vinaigrette on to the beetroot.

Sprinkle capers, minced red onion, walnuts and chives over the top.

Fry the bacon. While it’s cooking, julienne the Granny Smith and toss with the rocket to make a salad. Season and add peanut oil and red wine vinegar as a dressing.

Sprinkle the hot bacon bits on top of the beetroot then top with the salad in the centre and a couple of shavings of parmesan.

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