carpaccio of summer vegetables

You can vary the ingredients in this dish according to your personal taste and what you have available. The dressing, however, is non-negotiable – perfectly pitched to add freshness and vibrancy, lifting the ingredients on the plate to another level.

1 red beetroot, washed and peeled
1 orange beetroot, washed and peeled
2 small courgette
6 radishes, washed
1 red pepper, deseeded
1/2 red onion
1 small kohlrabi

For the Dressing:
90 m extra virgin olive oil
1 clove garlic, finely chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped
juice of a lemon
1 tbsp water
1 tsp organic maple syrup
pinch sea salt

View the full recipe at The Circus Gardener’s Kitchen →