Carpaccio of beetroot, tofu aioli, olive soil and baby herb salad

1. Trim away the ends of the beetroot then, using a mandoline or sharp knife, slice the beetroot very thinly. 
2. Add to a bowl and drizzle over the lemon juice and zest, the olive oil and the cider vinegar, then season well with salt and pepper. 
3. Mix together, cover and leave for around 1 hour.

Silken tofu aioli

1. Preheat the oven to 200°C/390°F/gas mark 6.
2. Slice the top off the head of a garlic bulb and lay the rest of the bulb on a sheet of tin foil. Drizzle with olive oil and close the foil package. 
3. Roast for 45–60 minutes, until the cloves are well soft and slightly browned. When the garlic has cooled, squeeze the cloves out of their skin and into a food processor.
4. While the garlic is roasting, juice the lemon and place in a small bowl. Crush and mince the remaining garlic cloves before adding to the lemon juice. Set aside to infuse.
5. Drain and discard any excess liquid from the packet of silken tofu. Add to the food processor with the roasted garlic and blend to a purée. Add the sea salt, about half of the lemon and garlic mix and a couple of tbsp of olive oil. Blend to combine.
6. Leave the mixture to rest for 5–10 minutes to allow the garlic and salt time to infuse the tofu. Taste the mixture and season to taste.

Black olive soil

1. Put pitted olives on a dehydrator tray and dry for 16 hours at 65°C/149°F until mostly but not fully dried. You could alternatively place the olives on a wire rack on top of an oven tray and bake on an oven’s lowest setting, checking every 12 hours.
2. Remove and let the olives sit at room temperature for 30 minutes.
3. Pulse the dried olives in a food processor until a coarse ‘soil’ like texture is achieved. Reserve at room temperature for serving.

Baby herb salad

1. Combine all the dressing ingredients.
2. Mix through the leaves.

Putting it together

1. Beetroot carpaccio base: Arrange the beetroot slices in a circular pattern on a large plate, slightly overlapping each slice. Use alternating colours for visual appeal.
2. Tofu aioli: Pipe small dollops of tofu aioli around and on top of the beetroot carpaccio. Be strategic with placement to create visual interest and balance.
3. Olive soil: Sprinkle the olive soil delicately around the beetroot carpaccio, allowing some to fall on the beetroot slices. This adds texture and a contrasting colour.
4. Baby herb salad: Place a small mound of the baby herb salad in the centre of the beetroot carpaccio or in strategic spots around the plate. Ensure the herbs are light and not overcrowded, maintaining the delicate appearance.
5. Final touches: Optionally, drizzle a bit of balsamic reduction around the plate for added flavour and decoration. Add a few drops of extra virgin olive oil for sheen and richness. Serve with fresh bread.

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