Roasted Beetroot & Orange Carpaccio with Pistachio
Description
This starter is all about balance, earthy sweetness from the beetroot, bright citrus from the orange, and gentle crunch from the pistachios. It’s light, elegant, and visually striking, bringing colour and freshness to the table without feeling fussy. As a Valentine’s starter, it sets the tone beautifully: thoughtful, refined, and quietly confident.
It’s also a dream for relaxed hosting. The beetroot can be roasted well in advance, the oranges prepared ahead, and the whole dish assembled just before serving. There’s no last-minute cooking, just careful layering and a final flourish, perfect for keeping the evening calm and unhurried.
Ingredients
Instructions
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Preheat the oven to 190°C.
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Trim and scrub the beetroot, wrap them loosely in foil, place on a baking tray and roast for 40–45 minutes, or until tender when pierced with a knife.
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Remove from the oven, allow to cool slightly, then peel away the skins and slice the beetroot thinly.
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Using a sharp knife, peel the oranges, removing all the pith, then slice into thin rounds.
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Arrange the beetroot and orange slices on a serving plate, overlapping slightly in a loose, carpaccio-style pattern.
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Drizzle with extra virgin olive oil and balsamic vinegar, then season lightly with salt and black pepper.
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Scatter over the chopped pistachios and herbs, if using.
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Serve immediately, or chill briefly and bring back to room temperature before serving.
Nutrition Facts
Nutrition Facts
Servings 2
Serving Size 1
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 1.5g8%
- Sodium 0.2mg1%
- Total Carbohydrate 22g8%
- Dietary Fiber 6g24%
- Sugars 16g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
