← All recipes

Beetroot tartare with horseradish and beef

Beetroot tartare with horseradish and beef is a home-style recipe made with Cherry Vinegar, Olive Oil, and Honey.

Ingredients

• 2.0 tbsp Cherry Vinegar
• 1.0 tbsp Olive Oil
• 1.0 tbsp Honey

Method (preview)

1. 1

   Cook the remaining beetroot in a saucepan of boiling water for 40-45 minutes, until soft. Drain, submerge in cold water and remove their skins – you can wear plastic gloves if you don’t want your hands to be stained red.

2. 2

   Cut the cooked beetroots into very small cubes and toss them with red onion, apple, mustard and olive oil in a bowl. Add the raw marinated beetroot, to taste, along with the horseradish, honey and the foraged leaves. Season to taste with salt and pepper. Drizzle with the rapeseed oil, to taste.