Beetroot Carpaccio with Goats Curd and Dill Recipe

Name: Beetroot Carpaccio with Goats Curd and Dill Recipe
Yield: 4
Ingredients: 4 red beetroots (golf ball sized); 4 gold beetroots (golf ball sized); 4 white beetroots (or any other colour, golf ball sized); 1 fennel bulb; 200g goats curd; 1/4 cup (60ml) Maggie Beer Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette; 2 tbspn dill fronds; Sea salt and freshly cracked black pepper, to season

Lovers of beetroot will enjoy a dish that brings together red, gold and white beetroots surrounded by fresh goat's curd. It's a delicious side.

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