Beetroot Carpaccio with Anchovy Mayonnaise
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Beetroot Carpaccio with Anchovy Mayonnaise
Recipe By Courtney Roulston
Ingredients
Base
4 medium sized beetroot, trimmed
2 tbs Squeaky Gate extra virgin olive oil
2 sprigs thyme, use the leaves only
sea salt, to taste
1 tbs chives, finely chopped
Anchovy Mayonnaise
1 free range egg yolk
1 tsp Coles dijon mustard
zest and juice of a small lemon
¾ cup Squeaky Gate extra virgin olive oil
6 Coles finest cantabrian anchovies, leave a little oil on them
1 heaped tsp capers, rinsed
pinch sea salt
Garnish
micro parsley
Method
Pre heat the oven to 180 degrees (C). Place the beetroot into individual pieces of foil and drizzle with a little olive oil, sea salt and thyme. Wrap up tightly, place on a tray in the oven and roast for 45 minutes, or until cooked through. Set aside an allow to cool in the foil.
Carefully place the egg yolk into the jug of a stick blender. Add in the mustard, lemon zest, lemon juice, olive oil, anchovies, capers and a pinch of salt. Place the top of a stick blender over the egg yolk and blitz until the mixture comes together in a smooth creamy mayonnaise. Taste for seasoning and adjust of required. Set aside.
Remove the beetroots from the foil and slip the skins off. Using a mandolin, slice the beetroot into 2-3mm rounds. Arrange the sliced beetroot onto a large serving plate. Drizzle over some of the anchovy mayonnaise, a little extra oil and garnish with micro parsley.
