Beetroot Carpaccio

Ingredients:
· A large beetroot.
· 5gm mescaline leaves (mixed baby lettuce).
· 2tbs extra virgin olive oil.
· 1tbs lemon juice.
· Sea salt.
· Pepper.
· 2tbs mango coulis.
· 2tbs toasted walnuts.

Method:

Boil the bet root in cold salted water and allow it to cool. Peel and thinly slice. Arrange slices on a dinner plate. Whisk olive oil, lemon juice, sea salt and peeper and drizzle over the sliced beetroot. Then, drizzle the mango coulis on top and arrange the mixed mescaline green over it. Garnish the salad with walnuts.

Mango coulis: Puree the pulp of one mango in a blender with some olive oil and seasoning.