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Rosie Birkett (chef and author) prepares a canapé of dehydrated beetroot crisps topped with raw chopped beetroot salad and fresh cheese.
Preheat the oven to 110°C. Prepare some baking sheets with baking paper and lie the beetroot discs on them. Dehydrate in the oven until crisp and dry for a few hours.
To make the chopped salad, combine the beetroot, carrot, apple and shallots in a food processor. Add the dill, lemon juice and rapeseed oil and season with salt and pepper. Blitz for a couple more seconds, until you have a finely chopped salad. Taste for seasoning.
To assemble, place a spoonful of the chopped salad on a dehydrated beetroot crisp. Top with a little of the fresh cheese and garnish with dill.
All to be sourced organic where possible
For the dehydrated beets
1 large beetroot, peeled and finely sliced
For the chopped salad
1 large golden beetroot, peeled and roughly chopped