Carrot and Beetroot Carpaccio
Ingredients
- 400 g full-fat goat's milk yogurt
- 1 tsp. lemon juice
- 3 tbsp. olive oil, plus extra to drizzle
- 3 tbsp. white wine vinegar
- 2 tsp. caster sugar
- 1 banana shallot, finely sliced
- zest of ½ lemon
- 4 mixed beetroot, peeled (we used candied and golden)
- 200 g heritage carrots, trimmed
- 1/2 tbsp. za’atar (a Middle Eastern spice blend)
- small bunch mint, leaves only, finely chopped
- 50 g pistachios, toasted and roughly chopped
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