bunch-of-fresh-beetrootsThey might stain your fingers, but the skin-clearing properties of beetroots are well worth the effort. The purple roots are particularly high in vitamin A, as well as potassium, sodium, calcium, magnesium, and vitamin E, which is essential for epidermal health and healing.

Combined, these nutrients make a powerful all-round body cleanser, helping to eliminate toxins from the body and lower cholesterol too. Red vegetables, like beetroot, contain a naturally-occurring plant chemical called lycopene – a powerful antioxidant that encourages skin elasticity through collagen production, as well as protecting it from sun damage.

Beetroot is also a diuretic and could lend a helping hand to the body’s natural detoxification process, which eliminates harmful toxins that can speed up the ageing process.

Beetroot & Goats Cheese Carpaccio

Beetroot CarpaccioThis makes a great starter or side dish. It’s a great vegetarian alternative to the traditional beef carpaccio and can be made ahead of time and assembled just before serving.

Serves 4

Ingredients

  • 8 Beetroots
  • 1 Litre cold water
  • 50ml White wine
  • 1 Shallot
  • 1 Garlic clove

Walnut Vinaigrette

125g Chopped, roasted walnuts, 50ml Apple cider vinegar, 50ml Lemon juice, 1 tbsp Dijon mustard, Honey, 50ml Walnut oil, 150ml Extra virgin olive oil, Salt & pepper, Balsamic to taste, Soft goat’s cheese to serve, Walnuts, chopped, for garnish, Chives, chopped for garnish

Method

Rinse any excess dirt from beetroots and then place in a saucepan and cover with cold water.

For every litre of water add the white wine, a shallot and a clove of garlic to add flavour to the stock. (Cook the beetroots in batches of similar size so that the big ones don’t undercook and the small don’t overcook.)

Bring to the boil and cook on a gentle heat until you can pierce a knife through the flesh easily.

Peel the beetroot (with gloves) while they’re still warm. For the vinaigrette put chopped walnuts, cider vinegar, lemon juice, mustard, honey and salt and pepper in a large bowl.

Whisk in oils until emulsified and add aged balsamic to taste. Dressing should be slightly broken.

Cut the beetroot into thin slices and place on a plate. Put quenelle of goat’s curd in the centre of the plate and sprinkle with chopped walnuts and chopped chives. Finish with dressing.