Beetroot carpaccio

I discovered this recipe on the beautiful Thai island of Koh Phangan whilst doing my yoga teacher training. Back then Koh Phangan was not very developed yet I was blown away by the quality and flavour of the food. The yoga training is very full on however on a rare night off I went off on my bike and found a lovely little beach restaurant with big cushions and low tables on the sand. I think this was the moment that I fell in love with not only this recipe but also the island.

Ingredients:

• 1 medium beetroot

• 2 Tbsp chopped walnuts

• 1 handful of arugula rocket

  Orange dressing

• 2 Tbsp extra virgin olive oil

• 1 Tbsp Apple cider vinegar with the mother

• The zest of 1/2 an orange

• 3 Tbsp orange juice from the same orange

• 1 pinch of Celtic sea salt

• 1 good grind of black pepper

Method

Preheat the oven to 180c and trim the beetroot, give it a good scrub and cover with foil

Cook the beetroot in the oven for around 45 minutes or until soft. Allow to cool

Whilst cooling make the dressing by placing all the dressing ingredients in a bowl and whisking.

Using gloves slide the skin off the beetroot and finely slice

Arrange on a plate and sprinkle over the arugula salad and walnuts.

Drizzle over the dressing and enjoy!