Slice the beetroot and apple very thinly with a mandoline or knife. Arrange the slices, slightly overlapping, on plates or a platter.
Roughly chop the walnuts and toast them in a dry frying pan until fragrant. Then let them cool briefly.
Stir the olive oil, apple cider vinegar and maple syrup together thoroughly in a small bowl until you have a smooth dressing.
Pick the dill from the stalks and scatter it over the beetroot and apple. Spread the toasted walnuts on top.
Drizzle the dressing evenly over the carpaccio and leave to stand briefly.
Serve fresh, ideally lightly chilled.
Good to know
So simple and still special. The thin slices, the sweet and sour dressing and the dill turn this into a plate that looks understated and has lots of character.
Swaps
Walnuts → pecans (similarly nutty, also contain unsaturated fatty acids). Apple cider vinegar → lemon juice (fresh acidity, plus vitamin C). Maple syrup → date syrup (fuller sweetness, naturally contains a few more minerals). Dill → parsley (stronger, contains vitamin K, among other things).
Allergens
Contains walnuts (tree nuts) as an allergen; for children serve in fine pieces that are easy to chew, and the ingredients are usually fine during pregnancy as long as the beetroot, apple and dill are well washed.
