Do you love the idea of indulging in a savoury, tartare-style dish but prefer to keep things vegetarian? Or maybe you had always wanted to try a traditional steak tartare but can’t bear the thought of eating raw meat? Either way, we have the perfect solution: beetroot tartare.
Created by the renowned Jean-Francois Piege, this dish is bursting with vibrant colors, robust flavors, and a delightful texture that’s sure to please even the most discerning palate. So why not give it a try and experience the best of both worlds? Let’s dive into the world of beetroot tartare!
French beetroot tartare
- 2 cooked beetroot
- 1 egg yolk
- 1 tbsp Dijon mustard
- ½ tbsp salt capers
- ½ tbsp chopped onion
- 1 pickle
- 1 tbsp ketchup
- A few sprigs of chervil
- A few sprigs of tarragon
- A few sprigs of flat-leaf parsley
- Olive oil
- Tabasco sauce
- Worcestershire sauce
- Freshly ground pepper
- Grate the beet, then put it in a colander over a bowl to collect the juice.
- Mix the egg and mustard together, then whisk into the oil like you would a mayonnaise.
- Add the capers, chopped onion, diced pickle, ketchup, chopped herbs, Tabasco and Worcestershire sauce.
- Reserve some of the sauce for garnishing, then mix the rest with the beet and add more pepper.
- Arrange on a plate and drizzle with the reserved sauce.
Did you enjoy the recipe? Let us know in the comment section below.
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Recipe originally from Zéro viande zéro poisson by Jean-François Piège (Hachette Pratique, 2022)
Originally from the Drôme, Jean-François Piège worked as Alain Ducasse’s chef at the Plaza Athénée and then as chef at Les Ambassadeurs, the restaurant at the Hôtel de Crillon, where he obtained two stars.
In 2014, he and his wife Elodie set up on their own by opening Clover in Saint-Germain-des-Prés. The following year, they added Le Grand Restaurant, in the heart of the Golden Triangle, which in 2016 was awarded two stars. The same year they opened Clover Grill, dedicated to cooking on the barbecue and rotisserie. In 2018, La Poule au Pot opened, honouring French bourgeois cuisine. The same year, Clover became Clover Green, focusing on plants.
In 2019, came Clover Gordes at the Bastide de Gordes in the Vaucluse. In 2020, À l’Épi d’Or, a family bistro in Paris followed. 2021 saw the opening of Mimosa in the Hôtel de la Marine, Place de la Concorde. This autumn, Piège opens his ﬁ rst restaurant outside France – Clover Bellavita in Taiwan.