1/2tspneutral oil (e.g. rice bran or sunflower oil)
1tbspcapers
1/2shallot
1sprigdill
1/2tspolive oil
1tsplemon juice
salt and pepper to taste
Instructions
Preheat the oven to 180°C fan.
Wash, peel and grate the beetroot.
Mix the grated beetroot with the dark miso paste and the neutral oil.
Thinly spread the beetroot across some baking paper inside a baking tray.
Bake the beetroot for 15 minutes at 180°C fan.
Once the beetroot is baked, let it cool down slightly. You can also put the beetroot in the fridge at this point and finish off the tartar the next day.
Now, chop the capers, shallot and dill and mix them in a bowl.
Add the beetroot, lemon juice and olive oil into the bowl and mix everything together.
Season the tartare with salt and pepper to taste.
To serve, place a round cookie cutter onto a plate. Spoon the tartare into the middle of the cookie cutter and press it down. Once all of the mixture has been added and pressed down, carefully remove the cookie cutter. Enjoy!
Keyword beetroot, capers, dill, miso, shallots
Nutrition Facts
Beetroot Tartare
Amount Per Serving (230 g)
Calories 142Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 0.7g4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2.2g
Cholesterol 0mg0%
Sodium 621mg27%
Potassium 700mg20%
Carbohydrates 22.4g7%
Fiber 6.4g27%
Sugar 14.7g16%
Protein 4.1g8%
Vitamin A 96IU2%
Vitamin C 13mg16%
Calcium 41.7mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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