Method
1. Lay the Opies Sliced Beetroot in overlapping circles on a large plate to create a carpaccio-style base.2. Scatter rocket or spinach over the top.
3. Add crumbled cheese and capers (or pine nuts).
4. Drizzle with olive oil and finish with balsamic glaze or lemon juice.
5. Sprinkle over fresh herbs, then season lightly with salt and pepper.
Ingredients
150g Opies Sliced Beetroot, drained
A handful of rocket or baby spinach
1 tbsp Opies capers or toasted pine nuts
1–2 tbsp olive oil
1 tsp balsamic glaze or a squeeze of lemon juice
Fresh dill or parsley, finely chopped
Salt & black pepper
