Beetroot Carpaccio


4 beetroots

1 tsp caraway seeds

1 tsp salt

1/2 bunch of thyme

2 sprigs of rosemary


50g walnuts

1 tbsp agave syrup

2 tbsp apple balsamic vinegar

3 tbsp walnut oil




1 organic lemon

100ml soy drink

100-200ml sunflower oil

1 tsp mustard

Coarsely ground pepper

Sea salt


1. Boil water in a medium-sized pan for the beetroot. Boil the beetroot with the salt, caraway, thyme and rosemary until soft – for 40-90 minutes depending on how big they are.

2. While the beetroots are cooking, roughly chop walnuts and whisk them in a bowl with the other dressing ingredients (apart from the oil) until the honey and salt are completely dissolved. Then add the oil gradually while stirring constantly. Season the dressing with salt and pepper to taste, then set aside.

3. For the mayonnaise, wash the lemon, dry it, finely grate the zest and juice the lemon. Put the lemon zest and juice in a tall measuring jug with all the mayonnaise ingredients apart from the oil. Then add the oil and place a hand blender in the measuring jug. Slowly move the hand blender upwards and downwards while blending to emulsify the mixture, which should become milky white. If the mayonnaise gets too liquid, add some more lemon juice. The acid will thicken the mayonnaise. Season with salt and pepper to taste.

4. Drain the beetroot, peel whilst still warm (wear kitchen gloves if you can) and slice thinly using a sharp knife or mandoline. Arrange the slices spread out flat on plates, garnish with walnuts and drizzle with dressing and mayonnaise. Enjoy!

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