in Recipes

Beetroot tartar with lamb's lettuce

updated

Spread the love

Ingredients for 4 servings:

  • 4 balls beetroot, cooked, peeled
  • 1 bunch of spring onions
  • ½ bunch of dill
  • 100 g lamb’s lettuce
  • ½ dl vegetable broth
  • ½ dl white wine vinegar
  • ½ dl olive oil
  • 1 tbsp lemon juice
  • 2 tbsp honey
  • 2 tbsp coarse-grained mustard
  • Salt
  • black pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dice the beetroot and spring onions (including some of the green parts) and finely chop the dill (reserve some for garnish). Place everything in a bowl. For the sauce, mix the vinegar, stock, olive oil, honey, lemon juice, and mustard well and season with salt and pepper. Add about half of this to the beetroot, mix, and let it sit for 1 hour. To serve, place the beetroot in a pie plate, press down gently, and garnish with a sprig of dill. Arrange the lamb’s lettuce around it and drizzle with the remaining sauce.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Blood orange vodka sorbet

Sweet potato gratin