With Capers and Winter Purslane
This tartare is not only beautiful and healthy, as it’s also a powerful call for Spring. It’s a twist on the roasted or cooked beet that all of us have tried before and an amazing new way to taste your veggies. Eat it as a starter or side salad and let the fresh vibes take control over ya body.
- Golden Beetroot
- Winter purslane
- Toasted buckwheat
- Apple vinegar
- Olive oil
How to make it
- Cut the golden beetroots in cubes and bake for 30–50 minutes at 200ºC or until completely tender. Let them cool down and, after that, remove the skin and cut into tiny cubes.
- Pickle some of the baked beetroots in a 1:1:1 pickle brine consisting of 1 part water, 1 part apple-vinegar and 1 part sugar. Add a few black peppercorns and mustard seeds to the brine.
- Mix baked beets with pickled beets in a bowl and add a spoon of mustard, olive oil, salt, pepper, capers and grated horseradish.
- Plate in a circle on a plate. Top with toasted buckwheat or croutons and fresh winter purslane. If you feel like being fancy, add a spoonful of vegan or regular sour cream on top.
Recipe by Oliver Blomqvist