Beetroot Carpaccio with Daikon Salad and Sesame Dressing
5g finely chopped garlic
20ml sesame oil
Juice of 1 lemon
2 tsp white vinegar
1 tsp palm sugar
10g sesame seeds
1. Wash the beetroot, wrap in aluminium foil and bake in the oven for 25 minutes. Cool and then cut in thin round slices.
2. Peel the diakon and shred it finely. Keep aside in ice water.
3. To make the sesame dressing: in a mixing bowl, add the vinegar, palm sugar, lemon juice and sesame oil, mix well. Check the seasoning and set aside.
To serve: place the beetroot on a plate, top with daikon and drizzle with the sesame dressing.
Per serving: 265 calories, 8g fat, 2g protein, 16g carbohydrates, 7g dietary fibre, 70mg cholesterol, 80mg sodium