Servings: persons
Parisian Beetroot (beetroot steak tartare)
Vegetarian version of a steak tartare. Here, the steak is replaced by a beetroot cream with, among other things, cream cheese, mustard, and horseradish.
Equipment
- Pot
- Grater
- Frying Pan
- Bowl
- Whisk
- Slotted Spoon
Ingredients
Beetroot cream
- 300 gram Beetroot not too large
- 75 gram Cream Cheese
- 5 gram Dijon Mustard
- Lemon Zest a little
- Horseradish a little, grated
- Salt
- 4 slices Rye Bread ultra-thin
- Salt
Egg
- 2 pcs. Egg
- 10 gram Vinegar
- Salt plenty, for the water
In addition
- salad 2-3 handfuls mixed
- 40 gram Onion finely chopped
- Chives
- Capers
- Cornichons
- Horseradish grated
Instructions
Beetroot cream
- Scrub the beetroots and put them in cold water without salt.
- Boil them for 20 minutes.
- Rinse them in cold water and peel off their skins.
- Grate them coarsely and mix with cream cheese and mustard.
- Season with lemon juice, horseradish, and salt.
- Meanwhile, toast rye bread in a little olive oil on a hot pan until the slices are completely crispy.
- It's okay if they break.
- Season with salt.
Eggs
- Bring water to a boil in a pot and generously salt it.
- Break the eggs into a bowl with vinegar.
- Whisk the boiling water to create a "whirlpool."
- Drop the eggs into the center of the "whirlpool" and reduce the heat.
- Let the eggs poach in the boiling water for 2-3 minutes.
- Carefully remove them with a slotted spoon and trim if necessary.
Plating
- Arrange salad on 2 plates.
- Shape the beetroot mix lightly and place it on the salad.
- Serve with eggs, onions, chives, capers, cornichons, horseradish, and crispy rye bread.
Notes
TIP ”Beetroot cream” is also great as a dip or spread.
Photo: Lene Samsø
Photo: Lene Samsø