January 22, 2024, by Lynn van de Vorst

Roasted beetroot tartare with horseradish cream and parsnip chips

Food, Eat & Drink, Recipes
January 22, 2024, by Lynn van de Vorst

Roasted beetroot tartare with horseradish cream and parsnip chips

A tartare, but slightly different. This delicious roasted beet tartare with horseradish cream and parsnip chips is a perfect starter for a dinner party. Red beets are packed with potassium (good for your blood pressure, nerves and muscles) and are rich in fiber. In short: very healthy. For this recipe from @LynnvandeVorst Fortunately, you don't have to be a professional chef, even though it may seem like it is (and that is also an art).

 

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Image credits Chevalier Studio

 

Get these ingredients for 4 people.

Get these ingredients for 4 people.

– 3 beetroot, uncooked
– 1 apple
– extra virgin olive oil
– salt and pepper, to taste
– 4 tbsp crème fraîche
– 1 tbsp horseradish, grated
– 1 parsnip
– sunflower oil, for frying
– chives, for garnish

Follow these steps:

Follow these steps:

– Preheat the oven to 180 degrees.
– Place the beets on a piece of aluminum foil.
– Sprinkle with olive oil, salt and pepper and pack.
– Place the beets in the oven for an hour and then let cool.
– Grate the horseradish and mix it with crème fraîche. If you can't find fresh horseradish, use horseradish cream from a jar and mix it with crème fraîche (it is a lot more concentrated, so a generous teaspoon may be enough).
– Peel the parsnip into strings and fry until golden brown in a pan of sunflower oil. Drain on kitchen paper and salt.
– Peel the beets or scrape off the skin with a knife. Cut the beets into very small cubes. Do the same with the apple. Mix the beetroot and apple with olive oil and season with salt and pepper.
– Spoon the beet mixture into a cutting ring and press firmly. Lift the cutting ring and garnish with horseradish cream, chives and parsnip chips.

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