Beetroot tartare

Beetroot tartare

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.

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

  1. Mince the beetroot with a knife or a mincer, then put it in a mixing bowl.
  2. Use a whisk to blend the beetroot and the Kiri® Professional into a smooth mixture. Mix well.
  3. 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.
  4. Present in a circle in the centre of a plate. Decorate with chopped parsley and drizzle a little olive oil in the centre.