1 kg beetroots, peeledSlice beetroot to 1 1/2 mm thickness using a mandolin or electric slicer and spread out in a shallow tray.
250 g honey
500 ml red wine
500 ml water
1 orange, juiced
1 lemon, juiced
20 g black peppercorns
20 g ginger, sliced
3 g cardamom pods
1 cinnamon quill
Tie all aromatics in a muslin bag and place in a pot with honey.
In a separate pot bring the remaining liquids to a simmer.
Lightly caramelise honey over a medium-high heat then whisk into the heated red wine mixture.
Bring to the boil then immediately pour over beetroot.
Allow to cool then refrigerate overnight before using.
Suggestion: Strain, lay out carpaccio, brush with extra virgin olive oil and season with maldon sea salt. Serve with witlof, watercress and baby herb salad with honey & mustard vinaigrette and crumbled roquefort.