Rote Bete Tartar von Sternekoch Alex Huber - Byodo Naturkost

Beet tartare

This is what sophistication tastes like! The vegan beet tartare combines fine ingredients such as walnut kernel oil and mustard. Garnished with vegan mayo from Byodo, pomegranate seeds and chives, this tartare is a special highlight.

Leicht

10 min.

Vegan

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Ingredients

1 Beet, raw

2 Beet, cooked

1 TL Mittelscharfer Senf

1 Pinch Sugar

1 Pinch Pepper

Feines Premium Bio-Meersalz

½ TL Maple syrup

2.5 TL Apfelessig naturtrüb

1 EL Rapsöl, nativ

1 TL Walnusskernöl, nativ

1 Pinch Paprika powder, smoked

4 EL Chives, fresh

2.5 EL Vegane Mayo

Pomegranate seeds

Preparation

Finely chop the raw and cooked beet. A food processor is best for chopping, but a hand blender will also work. The ratio of raw and cooked beet is important for the consistency of the tartare. Place the chopped beet in the blender jug and blend with the mustard, sugar, pepper, salt, maple syrup, apple cider vinegar, rapeseed oil, walnut kernel oil and paprika powder.

Place in a bowl, season to taste and fold in some of the chives. Now shape the tartare using 2 spoons and arrange on a plate. Pour the vegan mayo into a piping bag and garnish the beet tartare with stripes, sprinkle with pomegranate seeds and the remaining chives to serve.

Recipe properties Appetizers & dips Autumn Lactose free simple Vegan vegan cooking Vegetables Winter