Beetroot tartare with horseradish cream is a beautiful, flavourful starter that impresses in both looks and taste.
Finely diced cooked beetroot is dressed with wholegrain mustard, lemon and olive oil, giving a perfect balance of sweetness, acidity and bite.
Topped with a smooth horseradish cream, crisp root vegetable crisps and plenty of fresh cress, this dish makes an irresistible start to a dinner.
The best part? Once the beetroot is cooked, this starter comes together in no time.
If you want to make it even easier, you can buy ready-cooked beetroot, which is sold in many supermarkets – in Denmark I have seen it in Meny and Føtex, among others. It is usually vacuum-packed alongside other vegetables and is a brilliant shortcut to a quick, flavourful dish.
That way you can serve an elegant, intensely flavoured starter with minimal effort – perfect for both dinner parties and relaxed weeknights.
Beetroot tartare with horseradish cream
Ingredients
Beetroot tartare
- 600 g beetroot
- 3 tbsp olive oil
- 2-3 tbsp lemon juice
- 3-4 tsp wholegrain mustard
- Salt and freshly ground pepper
Horseradish cream
- 150 g crème fraîche (38% fat)
- 2 tbsp fresh horseradish, finely grated
- 1-2 tsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp sugar
- Salt and freshly ground pepper
To serve
- Root vegetable crisps
- Cress
Method
- Scrub the beetroot clean of any soil and boil for about an hour, or until tender – this depends on their size.*While the beetroot is cooking, make the horseradish cream and keep it chilled in a piping bag.
- Rinse the beetroot in plenty of cold water, cut off the ends and remove the skin. Wearing gloves is recommended.
- Cut the beetroot into small dice and toss with the olive oil, lemon juice and mustard – then season with salt and freshly ground pepper.
Horseradish cream
- Put all the ingredients in a bowl and whisk well with a hand mixer until the cream thickens and turns light and airy. Use a piece of fresh horseradish and grate it yourself – it gives the best result.
- Season to taste with salt and freshly ground pepper – and more horseradish if you like.
Serving
- Divide the beetroot tartare between 6 plates and pipe 5-6 small dots of horseradish cream on top.
- Finish with a little finely grated horseradish, root vegetable crisps and plenty of cress, and a final grind of fresh pepper before serving.
Nutrition
Premium
Jeg har brugt den flere gange, fordi, den bare smager dejligt. Brugte den fx som forret til en middag, hvor der var en vegetar blandt gæsterne. Tilføjede kapers til retten også.
Hej Ulla
Ej hvor er det bare mega dejligt at høre, tusind tak for din dejlige feedback:)
Warm wishes, Dianna
Dejlig frisk. Brugte den som forret og tilføjede lidt røget laks.
Hej Dorthe
Hvor er det bare dejligt at høre – tusind tak for de søde ord 🙂
Og god ide med laksen 🙂
Warm wishes, Dianna
Super dejlig forret, nem at lave og meget smuk med den dybrøde farve. Et godt grydebrød og.ekstra saltet smør passer godt til.