French beetroot tartare
Knock the socks off the vegetarians in your life with this ingenious beet-based take on the classic French dish steak tartare, from Zéro viande zéro poisson by Jean-François Piège
Servings: 2 People
Ingredients
- 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
Instructions
- 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.