It’s beetroot season! This delicious Beetroot Tartare recipe uses the whole plant - from root to leaf.
Method
1) Boil your beetroot for 20 mins, then add the beetroot stems to the boiling water for the last 10 mins.
2) Finely chop the shallots, chives, and parsley then chop the beet stems & beetroot in small cubes and combine them with the herbs.
3) Mix together the mustard, salt, pepper, Worcester sauce, olive oil & nasturtium capers (recipe available in the previous video).
4) Voila! You are ready to plate, simply assemble the beetroot leaves, beetroot tartare and an egg yolk for the final touch (optional).
Watch our Head Chef Jo in action below:
