Cured Beetroot Tartare
Salt-cured beets with horseradish cream and rye crisps
“A stunning plant-forward dish that mimics the visual drama of beef tartare — salt-cured golden and red beets diced into a refined tartare, crowned with horseradish cream and delicate rye crisps.”
Ingredients
- Mixed heritage beets3 large
- Coarse sea salt200g
- Sugar50g
- Juniper berries, crushed1 tbsp
- Crème fraîche150ml
- Fresh horseradish, finely grated2 tbsp
- Lemon, zested1
- Dark rye bread4 slices
- Dill fronds, edible flowersTo finish
Method
- 1
Roast beets wrapped in foil at 190°C for 45–60 minutes until tender. Cool and peel.
- 2
Mix salt, sugar, and crushed juniper. Pack beets in the cure for 2 hours in the fridge (or overnight for deeper flavor).
- 3
Rinse and pat dry. Dice beets into precise 5mm cubes. Season with olive oil, lemon zest, and a pinch of flaky salt.
Pro tip: Consistent dice size is crucial for both texture and visual impact. Take your time here.
- 4
Whisk crème fraîche with horseradish and lemon zest until light. Season to taste.
- 5
Slice rye bread paper-thin and bake at 170°C until completely crisp, about 12 minutes.
- 6
Pack tartare into a ring mold on the plate, top with a quenelle of horseradish cream, dill fronds, and rye crisps.
Plating Tips
Use a ring mold for a clean, architectural presentation
Contrast red and golden beets for visual impact
The white horseradish cream creates a striking color contrast
Scatter micro herbs at different heights for dimension
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