BEETROOT CARPACCIO

1.Place red beetroot in one saucepan and golden beetroot in another saucepan. Add enough cold water to both pans to cover beetroot. Bring to the boil over high heat. Simmer, partially covered, for 45 minutes for red beetroot and 15 minutes for golden beetroot, or until a small knife can be inserted into one with a little resistance. Drain beetroot, then transfer to a bowl of iced water. Stand until cooled. Drain, then peel off skins.

2.Place drained beetroot onto a paper-towel-lined tray and refrigerate for 15 minutes to dry out slightly.

3.Meanwhile, to make the dressing, whisk mayonnaise, caper pickling liquid, mustard and lemon rind together until smooth. Refrigerate until needed.

4.Heat 1/4 cup of the oil in a small saucepan over medium heat. Taking care as the oil will splatter, fry tarragon sprigs for 1 minute or until crisp. Transfer with tongs to a plate lined with paper towel to dry. Pat capers dry and fry in the same oil for 2 minutes or until dark and crisp. Remove with a slotted spoon to paper towel to drain.

5.Wearing food-handling gloves, cut red and golden beetroot into 1.5mm-thick slices using a mandoline, V-slicer or sharp knife.

6.Arrange beetroot and witlof on a platter. Drizzle with half the dressing. Top with fried tarragon and capers, and almonds. Drizzle with remaining oil to serve.