‘December 8th & easy beetroot tartar’
Beetroot is a great winter root that makes great festive dishes with its vibrant purple colour and earthy sweet flavour. This tartar is such an easy appetizer full of gorgeous texture from the feta, garlic and pistachio. This starter looks pretty & if you wish to add some protein, it suits a slice of roast beef or gravlax.
- 4 Boiled Beetroot (peeled & chopped)
- 1/2 cup rich feta cheese
- 3 tablespoons mayonnaise
- 1 teaspoon strong dijon
- 1 teaspoon horseradish paste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 cup chopped parsley
- 1-2 garlic cloves grated (alter the strength with the amount)
- Pinch of salt/pepper
- 1/2 cup pistachios chopped
Garnish: Black pepper, chopped pistachio, chili flakes, parsley
In a bowl, add the mayonnaise, dijon, lemon juice, olive oil, grated garlic and feta cheese. Mix well into a paste. Chop the cooled, peeled and boiled beets into small pieces and place into a bowl as well. Mix together, add a pinch of salt and black pepper, cover with cling film and refrigerate for about an hour to marinate all the flavours.
Ready to plate: After an hour take out with bowl from the refrigerator and mix in the chopped parsley and pistachio. With the help of a tartar mold press some beetroot into it, to get a little tower. Garnish with more pistachio, chili flakes and chopped parsley.