Recipes / Starters
Dainty Little Beetroot Tartare
Getting tired of eating the same kind of salads day in day out? Or would you just like to get some inspiration for some quick and easy appetizers? Look no further, here’s something a little fancy from humble little beetroot.
Tartare is usually a meat dish made from very high-quality raw beef. Finely diced or minced and served at the finest restaurants with fine price. But you know, as times are changing and vegetables are getting more and more attention, you can mix the old classics up and modernize them with good old vegetables.
This time I’m introducing you to a very dainty roasted beetroot tartare. The ingredient list is quite short and simple. What’s even better, if you want to make this for your friends, you can very easily prep everything a day in advance and when the guests arrive all you have to do is lay them all on a plate and voilà!
So let’s get to it!
Dainty Little Beetroot Tartare
Ingredients
Method
- If you’re using pre-cooked beetroot (which I highly suggest), before anything else dash some olive oil, salt and pepper on them and pop them into a 200°C oven for about 20 minutes. After the beets are roasted, let them cool down completely.
- When the beets are cooled, put on your vinyl gloves and dice them ever so finely — a freshly sharpened knife is a great tool for this. The smaller the cubes, the better. Put all the cubes into a food container.
- Add a tablespoon of balsamic vinegar, 2 tablespoons of olive oil and a dash of salt and pepper to the diced beets. Mix and set aside.
- Roughly chop the walnuts and roast them in a medium-hot pan until slightly golden. This next part goes super fast, so lay a sheet of parchment paper nearby first.
- Add the maple syrup to the pan and stir until it starts to boil, then sprinkle with a little cayenne pepper. When it’s boiling, make sure all the walnuts are covered in maple syrup and tip them onto the parchment paper. They will cool into glossy caramelised nuts.
- Lay the rocket leaves on a plate in a nice round.
- Using a ring, spoon the beetroot onto the rocket.
- While the ring is still in place, add a layer of crumbled feta and the caramelised walnuts.
- Carefully remove the ring, decorate with a little oregano — and you’re ready to serve!
