Beetroot Tartare with Horseradish Snow

⏱ 110 min · Serves 4

A jewel-bright vegetarian take on steak tartare: slow-roasted beetroot diced by hand, sharpened with capers, shallot and mustard, then buried under a drift of frozen horseradish cream that melts into the dish as you eat. Elegant, earthy and properly restaurant-worthy.

Per serving: 420 kcal · 7.5g protein · 32.0g carbs · 29.0g fat

Ingredients

• 4 medium beetroot (about 600g), scrubbed
• 2 tbsp olive oil
• 2 tsp flaky sea salt
• 150ml double cream
• 2 tbsp finely grated fresh horseradish (or 1.5 tbsp hot horseradish sauce)
• 1 tsp lemon juice
• 1 small banana shallot, very finely diced
• 1 tbsp capers, rinsed and chopped
• 2 cornichons, finely chopped
• 1 tsp Dijon mustard
• 1 tbsp sherry vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp chopped chives
• 1 tbsp chopped flat-leaf parsley
• Black pepper
• 4 slices sourdough or rye, for toasting
• 1 tbsp toasted hazelnuts, chopped (optional)

Method

1. Heat the oven to 200C/180C fan. Toss the whole beetroot with the olive oil and flaky salt, wrap in foil and roast for 75-90 minutes until a knife slides in easily. Cool, then rub off the skins.
2. Meanwhile make the snow: whisk the cream to soft peaks, fold in the grated horseradish, lemon juice and a pinch of salt. Spread in a shallow tray and freeze for at least 1 hour until firm.
3. Cut the cooled beetroot into neat 5mm dice - take your time, the texture is the point.
4. In a bowl mix the shallot, capers, cornichons, Dijon, sherry vinegar and extra virgin olive oil. Fold in the beetroot, chives and parsley. Season with black pepper and a little salt, then chill for 15 minutes.
5. Toast the bread and cut into soldiers.
6. Press the tartare into a ring mould (or a lightly oiled ramekin) and turn out onto each plate.
7. Scrape the frozen horseradish cream with a fork to make fluffy snow and pile generously over the tartare. Scatter with hazelnuts and serve immediately with the toast.