Beetroot Carpaccio, Sussex Cheese and Hairy Bittercress

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Simple and Seasonal.

Beetroot Carpaccio with Slip Cote Cheese, Hairy bittercress and Lemon Oil Dressing.

Serves 4

3 Small Beetroot or 1 Pack of cooked beetroot

200g of Slip Cote cheese or 200g creamy sheep or goats cheese.

A couple of handfuls of Hairy bittercress, washed.

Zest of one lemon as finely grated as possible

3 Tbsp of Extra Virgin Olive Oil

100ml Cider Vinegar

Combine the olive oil and the zest and leave for an hour or so to get the flavours going. Steam the beetroot adding the vinegar to the water for about 30 minutes until soft and leave to cool. Rub the skin off or peel it if you want to avoid purple hands. Very thinly slice the Beetroot and arrange on the plates, crumble over the cheese, sprinkle over the Hairy bittercress, drizzle the dressing and season with a little salt. Enjoy.