Name: Rodbetstartar (Beetroot Tartare)
Prep time: 30 min
Yield: 2
Ingredients: INGREDIENTS; Butter, for spreading; 2 slices of rye bread, or 4 smaller slices; 3 tbsp hazelnuts; 2-4 eggs; White wine vinegar, for poaching; 1 just-ripe avocado; 2 tbsp horseradish cream; 1 tsp chopped dill, plus sprigs to garnish; A few crispy parsnips; A few crispy onions; Pea shoots, to garnish; For the beetroot mixture; 100g/4oz cooked beetroot; 50g/2oz pickled beetroot (shop-bought is fine), drained; 1 tbsp capers; 1 small shallot, finely chopped; ¼ apple, finely chopped; 2-3 cornichons, finely chopped; 1 tsp Dijon mustard; 1 tsp dill, chopped; A few drops of Worcestershire sauce; 1 tbsp flat-leaf parsley, chopped; A dash of extra virgin olive oil

VMG Recipes