Beetroot carpaccio with crisp proscuitto sticks

Prep time: 25 min, plus 1 hr marinating
Cook time: 6 min
Serves: 6

Each element of Angela Nilsen's fresh tasting, colourful starter can be prepared ahead then quickly put together just before serving.

Ingredients :

For the dressing

25 g shelled hazelnuts
2½ tbsp red wine vinegar
1 tsp dijon mustard
3 tbsp olive oil
2 tbsp hazelnut oil
2 tsp runny honey
1 tbsp snipped chives

For the salad

5-6 small cooked, peeled beetroot
1 tbsp olive oil
6 slices

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