Beetroot Tartare with Horseradish and Beef

A sophisticated tartare combining diced marinated beetroot, fresh rump steak, smoked cheese cream, and toasted brown breadcrumbs.

Beef Appetiser Gourmet Scandinavian Beetroot

Estimated Nutrition

Calories

1427.3

kcal / serving

2854.6 kcal total

Carbs

78.2g

per serving

156.4 g total

Fat

102.4g

per serving

204.8 g total

Protein

51.2g

per serving

102.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Cherry Vinegar

1.5

tbsp

Wholegrain Mustard

Dairy

150

Fruits

piece

Bramley Apple

peeled and finely grated

GrainsCereals

150

Brown Breadcrumbs

Meat

250

Rump Steak

best-quality, trimmed and finely diced

NutsSeeds

pinch

Sea Salt Flakes

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

tsp

Rapeseed Oil

to taste

Other

tbsp

Honey

Vegetables

500

Beetroot

raw, scrubbed, skin left on

piece

Red Onion

finely chopped

tbsp

Horseradish

freshly grated

handful

Foraged Leaves

chopped, such as sea aster, sea beet or chickweed

Method

Plate the diced beef, top with cheese mixture, add beetroot tartare, and garnish with leaves and breadcrumbs.

Melt butter in a pan and fry breadcrumbs until golden-brown.

Combine the smoked cheese, cream, and crème fraîche in a bowl and season with pepper.

Dice cooked beetroot and mix with onion, apple, mustard, olive oil, raw beetroot, horseradish, honey, leaves, and rapeseed oil.

Boil remaining beetroot for 45 minutes until soft, drain, cool in water, and remove skins.

Peel 100g of beetroot, cut into small cubes, and marinate in vinegar with salt and pepper.