Carpaccio of beef with pickled baby beetroots and salsa verde


A great Italian starter you can make ahead of a party or for a special dinner for two.


For the carpaccio of beef

For the pickled beetroots and shallots

For the salsa verde

To serve

  • ½ small loaf sourdough, sliced
  • 1 garlic clove, peeled and left whole
  • 2 tbsp olive oil
  • 10g/½oz bull's blood leaves
  • 5g baby bull's blood leaves
  • ½ bunch watercress
  • ½ red onion, finely diced
  • 1-2 tbsp extra virgin olive oil