Simple beet carpaccio with mixed herbs
Nutrition per serving
Peel, halve, and thinly slice red onion. Remove leaves from herb stems and mince. Zest and juice lemon and add to a bowl with olive oil, sugar, capers, and salt. Season with pepper and mix well.
Peel and thinly slice beetroots with a mandoline. Add to bowl with the dressing and mix.
Layer beets on a plate and drizzle with olive oil. Garnish with flaky sea salt and more mixed herbs. Enjoy!