Beetroot Tartar – Wine & Spirits Magazine

Beetroot Tartar


Ingredients
  

Rye Crumble

  • 1/2 cup rye flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 1 tbsp ground caraway seeds
  • 2 tsp salt
  • 3/4 cup unsalted butter, melted

Horseradish Sauce

  • 1 cup sour cream
  • 1/4 cup freshly grated horseradish
  • 1 tbsp Champagne vinegar
  • 2 tsp lemon juice
  • Salt and pepper to taste

Beetroot Tartar

  • 4 medium-sized red beets
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp chopped chives
  • Salt and pepper to taste

Instructions
 

For the Rye crumble:

  • Preheat oven to 350 degrees Fahrenheit. Combine all dry ingredients in a food processor and turn it on, drizzle the melted butter in until large pebbles form. Pour the mixture out onto a floured surface and roll to 1/4 inch thickness. Line a sheet pan with waxed paper, place the dough on the paper and refrigerate for at least 20 minutes. Bake for 10 minutes. Flip the dough, bake for another 5 to 10 minutes until golden. Don’t worry about breakage. When the dough cools, break it into small crumbs.

For the Horseradish sauce:

  • Whisk all together in a small bowl and refrigerate. *Best to make this the day before, so the flavors meld together.

For the Beetroot tartar:

  • Preheat oven to 400 degrees Fahrenheit. Wash the beets and wrap them individually in aluminum foil. Place the beets on the baking sheet and bake for 30-45 minutes, or until a knife passes through easily. Allow the beets to cool completely. Prepare a work station with plastic surfaces to avoid staining. With gloves on, peel the beets by rubbing them with your hands under cold running water to remove the skin. Chop them finely and reserve in a bowl. Dress the chopped beets with olive oil, vinegar and chives and season with salt and pepper.

Serve

  • 1/4 fresh dill, chopped 2 hard-boiled egg yolks, chopped
  • Place a heaping spoonful of the horseradish cream sauce onto a plate and spread it evenly in a circle. Spoon the beats into a circular ring mold, or just heap them on top of the sauce. Garnish with a teaspoon of the rye crumble on each side, fresh dill and chopped hardboiled egg yolk.

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