Beetroot tartare

Name: Beetroot tartare
Prep time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 40 g pecan nuts; 125 g cream cheese with horseradish; 3 tbsp plain yoghurt; 2 raw beetroots; 1 sour apples; 1 shallots; 30 g Micro Greens; 3 tbsp olive oil; 3 tbsp balsamic vinegar; ¼ tsp salt; ¼ tsp cayenne pepper; salt and pepper to taste

Vegetarian starter Christmas

Total: 1 hr | Active: 30 min.

vegetarian, gluten-free, healthy and balanced, Low Carb

1631 Likes

Ingredients

for 4 person

Beetroot
2	raw beetroots
2 tbsp	olive oil
¼ tsp	salt
¼ tsp	cayenne pepper

Tartare
1	sour apple, cut into cubes
1	shallot, finely chopped
40 g	pecan nuts, coarsely chopped
3 tbsp	balsamic vinegar
1 tbsp	olive oil
	salt and pepper to taste

To serve
125 g	cream cheese with horseradish
3 tbsp	plain yoghurt
30 g	Micro Greens

How it's done

Beetroot

Mix the beetroot and oil, season, spread on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove, leave the beetroot to cool on the tray.

Tartare

Finely chop the beetroot, mix with the apple, shallot and nuts. Add the balsamic and oil, mix and season.

To serve

Stir the cream cheese and yoghurt until smooth. Plate up the beetroot tartare using a cutter (approx. 8 cm in diameter), garnish with the cream cheese and micro greens.

Show complete recipe