Recipe Information

• Servings: 4
• Preparation Time: 30 minutes
• Cooking Time: 6 hours (for the egg)
• Difficulty: Easy

Ingredients

• For the Beetroot Tartare:
  • 4 cooked beetroots
  • 1 egg yolk (for the mayonnaise) + 4 yolks for plating
  • 1 tablespoon of whole grain mustard
  • 1 tablespoon of chopped pickled capers
  • 1 tablespoon of chopped red onion
  • 8 small chopped pickles
  • 2 tablespoons of ketchup
  • 1 tablespoon of finely chopped flat-leaf parsley
  • 1 teaspoon of pickled mustard seeds
  • A few drops of Tabasco sauce
  • A few drops of Worcestershire sauce
  • Fine salt, to taste
  • 8 to 10 tablespoons of soy sauce
  • Freshly ground black pepper, to taste
  • 6 tablespoons of sunflower oil
  • Chervil for garnish, if desired

Instructions

1. Prepare the Egg Yolk: Six hours before serving, place the yolks into a small container. Pour in the soy sauce, seal the container, and refrigerate for 6 hours.
2. Chop the Beetroot: Finely dice the cooked beetroots.
3. Make the Mayonnaise: In a bowl, combine 1 egg yolk with a pinch of salt and the mustard. Gradually whisk in the sunflower oil until emulsified, resembling mayonnaise.
4. Combine Ingredients: Add the diced beetroot to the mayonnaise, ensuring it’s thoroughly coated.
5. Add the capers, red onions, pickles, and ketchup; mix well.
6. Season: Adjust the flavors with Tabasco, black pepper, and Worcestershire sauce.
7. Add the chopped parsley and mix to combine.
8. Plating: Using a ring mold, layer the tartare on plates and garnish with pickled mustard seeds.
9. Top each serving with a confit egg yolk.

Notes

This dish is perfect for a special occasion. Serve it chilled for a refreshing appetizer or a light main course.

Recipe Tips

For added flavor, consider drizzling with a bit of olive oil before serving. Experiment with additional herbs to customize the dish to your liking.

Nutritional Information

Approximately 250 calories per serving.

Frequently Asked Questions

Can I use raw beetroot instead of cooked?

While cooked beetroot offers a sweet and tender texture, you can use raw beetroot; just ensure they are finely grated or diced.

How long will the dish keep in the fridge?

It’s best eaten fresh but can be stored in an airtight container in the fridge for up to 2 days.

What can I substitute for the confit egg yolk?

If you prefer, a soft-boiled egg can be a delightful alternative.

Is this dish suitable for vegans?

This recipe is not vegan due to the use of egg, but you can substitute the egg component with avocado or chickpea mayonnaise.

Can I prepare this dish in advance?

Yes! The beetroot tartare can be prepared a day ahead without sacrificing flavor or texture.