Beet Tartare
Sustenance
05 - 02 - 24
If the idea of raw meat makes your tummy squirm, opt for these earthy beets instead. This humble (often overlooked) root vegetable is rich in iron and promotes deep blood flow, activating oxygen to your body for sustained energy. Combined with similar flavours found in a classic tartare, our beets are amplified with the pantry's most punchy flavours, giving the traditional French version a run for its money. Sweet, acidic, and vibrant, this dish is a brilliant starter to get the taste buds going. Bang it on the table alongside some seeded crackers or crunchy chippies.
Ingredients
2 large beets
3 finely chopped cornichons
1 medium sized shallot
1 tbsp minced capers
1-2 anchovies [optional]
1 tbsp minced fresh chives
1 tsp Dijon mustard
1 tbsp balsamic or red wine vinegar
2 tbsp olive oil
Salt & cracked black pepper
1 egg yolk - You can poach the yolk for 30 seconds to take the edge off
INGREDIENTS
2 large beets
3 finely chopped cornichons
1 medium sized shallot
1 tbsp minced capers
1-2 anchovies [optional]
1 tbsp minced fresh chives
1 tsp Dijon mustard
1 tbsp balsamic or red wine vinegar
2 tbsp olive oil
Salt & cracked black pepper
1 egg yolk - You can poach the yolk for 30 seconds to take the edge off
METHOD
Roast or simmer beets in boiling water until tender. Once cooled, cut into fine cubes.
In a bowl, add beets, cornichons, shallot, capers, anchovies and chives. Stir to combine.
In a separate bowl, blend Dijon, vinegar, olive oil, salt, pepper and pour over the beet mix. Again, stir to combine. Taste and adjust flavours to preference.
Place on your serving plate, either in a traditional round or loose.
Place egg yolk on top of beets, puncturing yolk to bleed into tartare. Dig in.
