Gastronomixs

Beetroot tartare

Cooking the beetroot in the apple juice adds just the right amount of acidity and sugar for the right texture and flavour.

Creation of JP McMahon, Aniar* restaurant, Galway, Ireland.

Makes 300g.

Beetroot tartareEnlarge

Ingredients

400

g

beetroot, medium-sized

250

ml

apple juice

2

tbsp

chervil, finely chopped

As needed:

 

cold-pressed rapeseed oil

As needed:

 

salt

Preparation method

Serving suggestions

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