Vegetarian tartare of beetroot with miso, confit yolk in soy sauce and horseradish cream

Name: Vegetarian tartare of beetroot with miso, confit yolk in soy sauce and horseradish cream
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 600 g beetroot, washed; 0.5 tbsp dark miso; 2-3 tbsp neutral oil; 0.5 shallot; 0.5 bunch of dill; 2 tbsp lemon juice; Pepper and salt; 1 tsp strong mustard; Confit Yolk:; 4 free-range eggs; 150 ml soy sauce; Horseradish cream:; 150 ml cream; Pinch of salt; 1 tsp grated horseradish; A few sprigs of dill for garnish

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20 min + 1h baking + 3h confiting

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Enjoy a delicious vegetarian beetroot tartare with miso, confit yolk, and horseradish cream. A festive starter!

Ingredients

What do you need?

Quantity: 4P

600 g beetroot, washed
0.5 tbsp dark miso
2-3 tbsp neutral oil
0.5 shallot
0.5 bunch of dill
2 tbsp lemon juice
Pepper and salt
1 tsp strong mustard

Confit Yolk:
4 free-range eggs
150 ml soy sauce

Horseradish cream:
150 ml cream
Pinch of salt
1 tsp grated horseradish

A few sprigs of dill for garnish

600 g beetroot, washed
0.5 tbsp dark miso
2-3 tbsp neutral oil
0.5 shallot
0.5 bunch of dill
2 tbsp lemon juice
Pepper and salt
1 tsp strong mustard

Confit Yolk:
4 free-range eggs
150 ml soy sauce

Horseradish cream:
150 ml cream
Pinch of salt
1 tsp grated horseradish

A few sprigs of dill for garnish

Preparation method

How do you make this?

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Separate the yolks from the whites and let them confit for 3 hours in a layer of soy sauce.

Place the yolks in separate bowls, ensuring they float nicely.

Place the beetroot on aluminum foil, drizzle with oil, coarse salt, and pepper, fold closed, and bake for 1 hour in a preheated oven at 190°C.

Let cool, peel, and cut into fine brunoise. Add finely chopped shallot and dill.

Mix miso, mustard, and oil with a splash of water, add to the beetroot. Season with pepper and salt and mix well.

Whip the cream with the remaining ingredients until fluffy.

Divide the beetroot into 4 portions and plate in a stainless steel ring of about 7-8 cm in diameter. Press down well and finish with a dollop of cream and a sprig of dill.

Carefully pour the bowl with soy sauce and yolk onto the front of your fingers, letting the soy sauce drip between them. Gently place the yolk on top of the beetroot and serve immediately.