Starters/ Autumn

Beet tartare with apple horseradish sauce

Beet tartare with apple horseradish sauce

Print Recipe
Serves: 4 Preparation: 20 minutes

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.

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