A delicious vegetarian alternative for steak tartare created by the French 2 Michelin starred chef Jean-François Piège. The various spices and sauces create a taste explosion, while the Kiri® Professional Cooking & Spreading gives the beetroot tartare a great texture.
Beetroot tartare
Portions
-
+
Preparation time
20
minutes
Cooking time
–
Price category
–
Ingredients
- 180 g cooked beetroot
- 100 g Kiri® Professional Cooking and Spreading
- 1 teaspoon of red wine vinegar
- 4 drops of Tabasco® sauce
- 4 drops of Worcestershire sauce
- 3 g chopped flat-leaf parsley
- 2 g salt
- olive oil
Preparation
- Mince the beetroot with a knife or a mincer, then put it in a mixing bowl.
- Use a whisk to blend the beetroot and the Kiri® Professional into a smooth mixture. Mix well.
- Add the red wine vinegar, Tabasco® sauce, Worcestershire sauce, chopped parsley and salt. Mix until it looks like it has the same texture as steak tartare.
- Present in a circle in the centre of a plate. Decorate with chopped parsley and drizzle a little olive oil in the centre.