Beet tartare with apple horseradish sauce
Ingredients
- FOR THE BEET TARTARE
- 600 g beetroot
- Water
- 1 tsp salt
- 50 g onions, finely chopped
- 25 g capers
- 13 g strong mustard
- 18 g parsley, finely chopped
- 5 tbsp olive oil
- 2 tbsp balsamic vinegar
- A few drops of Tabasco
- Salt and freshly ground black pepper
- FOR THE APPLE HORSERADISH
- 50 g strong creamed horseradish
- 100 ml single cream
- 50 g sour cream
- 50 g Golden Delicious apples, peeled and grated
- 5 g chives, chopped
- Salt and freshly ground black pepper
Instructions
1
Wash the beetroots and boil in a covered saucepan of salted water.
2
Pierce with the tip of a knife to check that they are cooked.
3
Drain and place in cold water to cool for approximately 30 minutes.
4
Peel and dice.
5
Place the beetroots in a bowl and add the onion, capers, mustard, parsley, olive oil, balsamic vinegar, salt and pepper.
6
Check the seasoning.
7
Mix and set aside in a cool place.
8
To make the apple horseradish sauce, mix all the ingredients in a bowl using a whisk. Season to taste.
9
Place 1 tbsp horseradish sauce in a deep plate.
10
Arrange the tartare on top in a circle.
11
Decorate with a few lightly salted potato crisps and sprigs of herbs.
12
Serve chilled.
