Ingredients
3 fresh beetroots (all different colours if possible), peeled
3 carrots, peeled
1 celery heart, with leaves
½ a small radicchio, washed and dried
1 bunch of radishes, topped and tailed
1 fennel bulb, herby tops reserved
1 x Grilled chilli dressing
Method
- Very finely slice or shave the beetroots and carrots, using good knife skills, a mandolin on a fine setting (use the guard!) or, most easily, a speed peeler, until you have a pile of thin, wavy, crunchy slices. Place in a big mixing bowl.
- With a sharp knife, slice the celery heart and leaves, the radicchio, the radishes and the fennel as finely as you can and add to the bowl of root veg slices.
- Toss the root vegetables in the grilled chilli dressing, season carefully to taste with sea salt and black pepper, and serve sprinkled with the reserved fennel tops.
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