Beetroot tartare with pistachio and lemon zest, served with pan-fried cherries and fresh cheese ice
For 4 persons
Tartare:
- 400 g pre-cooked beetroot
- 1 lemon
- 20 g shelled pistachios
- sea salt
- olive oil
Cherries:
- 250 g cherries
- a splash of white wine
- olive oil
- 250 g fresh white cheese (placed in the freezer 1–2 days in advance)
Tartare:
Finely chop the beetroot and pistachios. Mix together and add a pinch of sea salt, 3 tbsp olive oil, the zest of ½ lemon and a few drops of lemon juice.
Cherries:
Heat 2 tbsp olive oil in a pan, add the halved cherries and sauté briefly. Deglaze with a splash of white wine and let it simmer briefly. Remove from heat.
Ice:
Place the frozen cheese in a blender and mix very briefly until it becomes a powder.
Finishing:
Spoon the tartare onto the plates, add the cherries and finish with the cheese powder. Serve immediately.
TIP!
There are many varieties and colours of beetroot and turnips. They can also be used raw, for example as carpaccio. Plenty of beautiful recipes can be created — feel free to experiment.
Used culinary technique:
