Beetroot Tartare (Low Carb)
This is a delicous tartare using cooked beets, dijon mustard, capers and worcestershire sauce
Servings 1
Ingredients
- 5 small Beetroots cooked and peeled
- 1 Yellow beetroot thinly sliced
- 1 tsp Capers roughly chopped
- 1 tsp Lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp Worcesershire sauce (can be excluded to make it vegan)
- Salt, to taste
- Pepper, to taste
- 1 tsp Chives, to top
- 1 tsp Buckwheat (optional)
- A hand full of Green leafs
- 1 tbsp Yogurt, to top
Instructions
- Wash and cook the beetroots until soft. I prefer them a little al dente, but you can make them as soft as you prefer them. If you want to speed up the process a little bit divide the beets in half or quarters before cooking.
- When the beets are ready drain them and let them cook for a few minutes before peeling them, so you dont burn your fingers.
- When the beets have cooled, peel and dice them and put in a bowl.
- Add dijon mustard, lemon juice, worcestershire sauce and combine.
- Taste to check if more seasoning is needed and add salt and pepper if prefered.
- Combine again.
- Place green leafs on a plate.
- Place the beetroot mixture in a ring mold (if you have one) on top of the green leafs pressing the mixture down with a spoon so it holds togeter. Gently remove the ring mold so the tartare doesnt fall apart. You can also use a small bowl to make the tartare and then turn it up side down and place on a plate, gently removing the bowl.
- Add the yellow beetroot around the sides of the beetroot tartare.
- Top with chrives, yogurt or creme fraiche and buckwheat (if using).