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Quick bite: How to make this delicious Beetroot Carpaccio to serve four

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Thanks to The Ivy, Buchanan Street, Glasgow, for this tasty recipe.

You’ll need

For the Vegan horseradish:

  • 150g vegan mayonnaise
  • 4g wasabi powder
  • 160g Dijon mustard

For the Beetroot marinade:

  • 400ml beetroot juice
  • 100g olive oil blend
  • 120g maple syrup
  • 120g Cabernet red wine vinegar
  • 40g caster sugar
  • 15g table salt

For the Garnish:

  • 70g red beetroot
  • 10g white chicory sliced
  • 5 blackberries (cut in half)
  • 4g hazelnuts, crushed
  • 26g baby watercress
  • 4g beetroot marinade



  1. First, make the vegan horseradish. Weigh out the mayo and mustard into a large bowl, add wasabi powder and mix well until all have combined.
  2. To make the beetroot marinade, pour the beetroot juice into a thick base pan with the olive oil, maple syrup, Cabernet red wine vinegar, caster sugar and table salt.
  3. Place on the stove and bring to the boil until the sugar has dissolved. Pour the hot liquid over the beetroot discs and gently mix through the beetroot discs until submerged and marinated. Place in the fridge for up to six hours before straining off.
  4. For the beetroot carpaccio, top and tail beetroot, start to peel the skin. Discard the peeling, and slice the beetroot roughly into 2mm thick beetroot discs.
  5. Strain the beetroot discs, but keep the liquid. Once strained, arrange the beetroot discs around the outside of your plate, overlapping until the beetroot discs meet in the middle of your plate.
  6. Using the liquid, glaze the discs, then add 5 dots of horseradish sauce to a selection of the discs.
  7. Add the blackberries to the beetroot, scatter on hazelnuts and chicory leaves. Top with baby watercress springs before serving.