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Beef carpaccio with heritage beetroots, horseradish and crème fraîche
Serves 4 Starters and mains
Ingredients
- 4 baby golden beetroots
- 4 baby red beetroots
- 4 baby chioggia beetroots
- 360–480g beef fillet (ask your butcher for centre cut)
- splash olive oil, for coating
- juice ½ lemon
- 50ml crème fraîche
- 1 thumb-sized piece fresh horseradish (approx. 10g), or to taste
Method
Wash and scrub the beetroots, then boil each variety in a separate pan of salted water for around 15 minutes or until tender (cooking each variety separately means they will hold their colour). Once cooked, peel and halve or quarter (depending on their size) and set aside until needed.
Season the beef with salt and pepper and rub with olive oil. Heat a heavy-based pan and, when very hot, add the beef and sear quickly on each side, then set side to rest.
When ready to serve, slice the beef very finely, then season with olive oil and lemon juice. Scatter the beetroot over the top, season and top with little dollops of crème fraîche. Using a microplane or fine grater, grate over horseradish to taste before serving.
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