John Myers
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Beetroot Tartare and Cashew Mayonnaise
The perfect beetroot tartare and cashew mayonnaise recipe with a picture and simple step-by-step instructions.
Cashew mayonnaise:
- 100 g Pure cashew butter
- 50 ml Water
- 3 tbsp Olive oil
- 1 tbsp Apple Cider Vinegar
- 1 Pc. Clove of garlic
- 0,5 Pc. Bio lemon zest
- 1 Pr Salt
Beetroot Tartare:
- 2 Pc. Spring onions fresh, cut
- Olive oil
- 500 g Beetroot
- 1 tsp Chopped capers
- 1 tbsp Apple Cider Vinegar
- 1 tsp Maple syrup
- 1 tsp Dijon mustard
- 0,5 tsp Table horseradish
- 1 tsp Salt
- Black pepper from the mill
- Bake the beetroot whole and including the shell on a baking sheet lined with baking paper for 45 to 50 minutes on the middle rack. They are done when a fork is easy to pierce. (If you have little time, you can also use pre-cooked, vacuum-sealed beetroot.)
- Puree the cashew butter together with the other mayonnaise ingredients in the food processor to a fine cream.
- Take the beetroot out of the oven and let cool down briefly. Then (preferably with rubber gloves) remove the peel and finely dice the beetroot.
- Roast the spring onions in 1 tablespoon of olive oil in a pan for 2 minutes. Mix into the beetroot together with the chopped capers. In a cup, stir 2 tablespoons of olive oil, apple cider vinegar, maple syrup, mustard, table horseradish, salt and freshly ground black pepper until smooth and mix with the beetroot.
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