Winter Root Carpaccio with Citrus Dressing and Whipped Honeyed Feta

Ingredients

For the carpaccio:

• 1 large golden beetroot
• 1 large Chioggia beetroot (striped)
• 1 large purple carrot
• ½ small kohlrabi

For the dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp orange juice
• 1 tsp lemon juice
• ½ tsp maple syrup
• A pinch of sea salt & black pepper

For the whipped feta:

• 100g vegetarian feta cheese
• 20g plain Greek yogurt
• 2 tbsp runny honey
• 1 tbsp olive oil
• Black pepper, to taste

To garnish:

• 2 tbsp pomegranate seeds
• Micro herbs

Method

1. Prepare the vegetables: Wash and peel all the vegetables thoroughly. Using a mandoline, slice all vegetables paper-thin (on the thinnest setting). Keep the vegetables in separate bowls to avoid staining.
2. Make the whipped feta: In a small food processor, blend all the ingredients until very smooth. Add a splash of water or milk if needed to help process. Chill for at least 30 minutes or until ready to serve.
3. Make the dressing: In a small bowl or jug, whisk the olive oil, orange juice, lemon juice, maple syrup, salt, and pepper until emulsified. Set aside.
4. Arrange the carpaccio: On a large platter or individual plates, create overlapping circles of mixed vegetables, alternating colours for a rainbow effect.
5. Dress and garnish: When ready to serve, drizzle the carpaccio with the dressing. (Give the dressing a stir first if it has been sat for more than a few minutes). Add small drops of whipped feta around the plate. Garnish with pomegranate seeds and micro herbs.