The British Summer might not be the best, but on a hot day I like to make simple recipes such as carpaccio. Give me a mandolin and I could slice pretty much anything you give me. 

Recently I made two kinds of carpaccio, one savoury and one sweet. Both recipes are very quick to do and are very refreshing during this summer heat. I like to add a twist to my BBQ with original sides or desserts such as the following recipes.

Beetroot & ricotta carpaccio - serves 2 people

- 2 medium beetroots (different colour)
- 50g of ricotta
- herbs of provence
- balsamic glaze
- olive oil

Preheat the oven to 180 degrees. Wash the beetroot and place them still damp into some tin foil and close the foil tight. Place in a baking dish and bake them for 30-40minutes. They are ready when they are 'fork-tender'. Remove them and let them cool down.
You can prepare the beetroots a day prior to your meal and keep them in the fridge.
Slice the beetroot with your mandolin and arrange in different layers on a plate. Mix the 50g of ricotta with some herbs of Provence and sprinkle on top of the beetroot layers.
Seasoned the dish with olive oil, balsamic glaze, salt and pepper and store in the fridge and serve it chilled.

Orange, cinnamon and chocolate carpaccio - serves 2 people

- 3 medium oranges
- cinnamon
- 2 chocolate cubes

Peel two oranges and slice them using a mandolin or a knife into thin slices.
Place the slices on a plate in layers. 
Sprinkle some cinnamon and grate the chocolate cubes on top. 
Squeeze the remaining orange and use the juice for extra flavour. 
This carpaccio can be served chilled or at room temperature.

I paired on this occasion the orange, cinnamon and chocolate carpaccio with the new Nicolas Feuillate Graphic Ice Rose Champagne Ice Rosé. 
Usually this Champagne should be served on ice, but I just served it very chilled as I do not like the taste of melted ice cube/ water in my Champagne. 
This demi-sec coral pink coloured Graphic Ice Rosé has black cherry and Summer berry fruits aromas and hints of raspberry on the palate with a smooth pleasing finish. It complemented very well the fresh orange carpaccio.

Nicolas Feuillate Graphic Ice Rosé is available to purchase for £32 at John Lewis. They also have a Pale gold coloured Graphic Ice available for £30.

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