Beetroot Tartare with Horseradish Snow

⏱ 100 min · Serves 4

All the drama of a classic steak tartare, built from slow-roasted beetroot: jewel-red, sweet-sharp cubes bound with capers, shallot and mustard, then buried under a cloud of frozen horseradish cream that melts into the dish as you eat. A stunning first course that happens to be vegetarian.

Per serving: 312 kcal · 5.0g protein · 18.0g carbs · 24.0g fat

Ingredients

• 4 medium beetroot (about 600g), unpeeled
• 2 tbsp olive oil
• 2 tsp flaky sea salt
• 150ml double cream
• 3 tbsp freshly grated horseradish (or 2 tbsp hot horseradish sauce)
• 1 tsp white wine vinegar
• 1 small banana shallot, very finely diced
• 1 tbsp capers, rinsed and chopped
• 2 cornichons, finely chopped
• 1 tsp Dijon mustard
• 1 tbsp extra virgin olive oil
• 2 tsp sherry vinegar
• 1 tbsp chopped chives, plus extra to finish
• 1 tbsp chopped flat-leaf parsley
• Salt and freshly ground black pepper
• 4 quail egg yolks (optional, to top)
• Rye crispbread or sourdough toasts, to serve

Method

1. Heat the oven to 200C/180C fan. Rub the beetroot with olive oil and flaky salt, wrap in foil and roast for 60–75 minutes until a knife slides in easily. Cool, then peel with your thumbs or a small knife.
2. While the beetroot roasts, make the snow: whisk the cream to soft, floppy peaks, then fold in the horseradish, white wine vinegar and a good pinch of salt. Spread in a shallow freezer-proof tray and freeze for at least 45 minutes, forking through every 15 minutes to keep it light and flaky.
3. Cut the cooled beetroot into neat 5mm dice — take your time, the texture is the whole point. Pat dry on kitchen paper.
4. In a bowl, mix the shallot, capers, cornichons, Dijon, extra virgin olive oil and sherry vinegar. Fold in the beetroot, chives and parsley. Season with salt and plenty of black pepper, then taste — it should be sharp, salty and sweet all at once. Chill for 15 minutes.
5. Press the tartare into a 7cm ring mould on each chilled plate, level the top and lift the ring away. Top with a quail egg yolk if using.
6. Scrape the horseradish cream into fine snow with a fork and pile generously over each tartare. Scatter with chives, a final crack of pepper and serve immediately with crispbread.