Ingredients
- —500 g cooked beetroot, diced
- —2 tablespoons Greek yogurt
- —3 tablespoons finely chopped hazelnuts
- —3 tablespoons finely chopped dill
- —170 g parsley
- —Handful of spinach
- —300 ml sunflower oil
- —100 ml extra virgin olive oil
- —Juice of 1/2 lime
- —Pinch of salt
- —4 teaspoons crème fraîche
- —Mustard cress
- —Extra finely chopped hazelnuts
Instructions
Parsley Oil
Blanch parsley and spinach for 10–15 seconds.
Cool immediately in ice water and squeeze dry.
Blend with oils, lime juice, and salt until a green oil forms.
Strain through a cloth for a clear result.
Tartare
Dice the cooked beetroot into small cubes.
Mix with yogurt, hazelnuts, pepper, and salt.
To Serve
Shape the tartare using a ring mold.
Add a dollop of crème fraîche on top.
Drizzle parsley oil over and around the tartare.
Garnish with mustard cress and hazelnuts.
Serving Tip
This beet tartare is a fresh, colorful, and elegant starter that combines tender beetroot, crunchy hazelnuts, and creamy elements. The vibrant green parsley oil adds a luxurious fine-dining touch — perfect for holidays or a stylish dinner. Serve on a large white plate to let the green oil beautifully spread for a fine-dining presentation.
Storage Tip
Store the tartare and oil separately; assemble just before serving for the best color and freshness.