Beetroot Carpaccio

Cook the beetroot until tender but still firm. Be careful not to overcook it; the slices should hold their shape. Allow the beetroot to cool, then peel and slice it thinly.

Arrange the beetroot slices neatly on a serving plate, slightly overlapping them to create a carpaccio-style presentation

Scatter the fresh arugula over the beetroot. Add small pieces of goat cheese and sprinkle with roughly chopped, roasted, lightly salted pistachios.

Place the Dijon mustard and honey in a tall mixing container.

Using a hand blender, blend the mustard and honey together.

Slowly drizzle in the olive oil while continuing to blend. Add the oil gradually to create a smooth, emulsified dressing.

Stir in the finely chopped fresh dill

Season with salt and freshly ground black pepper to taste.

Drizzle the Honey Mustard Dill Dressing generously over the beetroot carpaccio. Finish with a little extra freshly ground black pepper, if desired, and serve immediately.