Beet ‘Tartare’, Hazelnut, Mustard, Watercress Recipe by Chef Andy McFadden of Glovers Alley Restaurant

Beet ‘Tartare’, Hazelnut, Mustard, Watercress

Serves 4

Ingredients

2 Large Organic Beetroot

2 tbsp white wine vinegar

2 tbsp capers, chopped

2 tbsp gherkin, finely diced

2 tbsp shallot, finely diced

2 tbsp mixed herbs (parsley, tarragon, chervil)

2 tbsp chives, finely sliced

35g English mustard 

70g egg white

5g cabernet sauvignon vinegar

5g lea & perrins

500ml rapeseed oil

100g Hazelnuts, toasted

100g tender watercress

100ml pomace oil 

sea salt & freshly ground black pepper

1 lemon

20g olive oil

20g lemon vinegar

Method

IN THE THERMOMIX OR IN A ROUND BOTOMED BOWL MIX THE EGG WHITE, MUSTARD, VINEGAR AND WORCESTERSHIRE SAUCE.  SLOWLY FEED IN THE RAPESEED OIL WHISKING CONSTANTLY UNTIL YOU HAVE A MAYONNAISE. SEASON. TASTE. PLACE IN PIPING BAGS. 

Cook the beetroot in a pan of boiling water with the vinegar for 40-45 minutes until tender. Drain & rub off the skins while still warm. Finely chop & set aside.

For the watercress oil, place the watercress in a blender/food processor with the pomace oil. Blend on a high speed for 8 minutes. Pass through a fine sieve and pour into a small bottle and refrigerate. For the mustard mayonnaise, whisk the mustard, egg white, vinegar and worcestershire sauce together and slowly add the pomace oil, whisking continually until you have a mayonnaise. Season, taste and place in piping bags. 

Marinate the beetroot with the capers, gherkin, shallot, herbs, chives, salt, pepper, olive oil, lemon vinegar & lemon zest. Assemble the beetroot on a plate as you like with a few dots of the mustard mayonnaise, the hazelnuts & watercress oil.

You may also like...