Beetroot tartare with horseradish cream
Recipe for a wonderfully fresh beetroot tartare, served with horseradish cream and root vegetable crisps.The recipe is in starter-sized portions.
Servings 6 people
Calories 141kcal
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
Instructions
- 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
Calories: 141kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 205mg | Potassium: 374mg | Fiber: 3g | Sugar: 8g | Vitamin A: 419IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 1mg