Burnt beetroot carpaccio

Step 1

Preheat a wood-fired oven to high, or your home oven as hot as it will go (about 250°C). Wash beetroot under cold running water, place on a baking tray lined with baking paper and roast until charred and beetroot have lost about half their weight (1-1¼ hours). Remove and set aside to cool (1½-2 hours, depending on size).

Step 2

Thinly slice beetroot with a sharp knife and spread over a plate, with the discs slightly overlapping. Sprinkle with salt to taste and grated horseradish, drizzle with olive oil and serve with a spoonful of horseradish crème fraîche.