{"id":44576,"date":"2020-10-22T16:08:41","date_gmt":"2020-10-22T14:08:41","guid":{"rendered":"https:\/\/carmencita2.dev3dids.com\/recetas\/tartar-de-remolacha\/"},"modified":"2024-02-06T16:30:04","modified_gmt":"2024-02-06T15:30:04","slug":"beetroot-tartare","status":"publish","type":"page","link":"https:\/\/carmencita.com\/en\/recipes\/beetroot-tartare\/","title":{"rendered":"Beetroot tartare"},"content":{"rendered":"\t\t
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Kiko Moya<\/span><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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L\u2019Escaleta ( Cocentaina, Alicante )<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Beetroot
tartare<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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With capers, mixture
of peppers and mustard<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For the sauce:<\/strong>
There is no reason to have these ingredients mixed together, but I recommend it as it is practical when preparing the dish.
As far as the quantities, I leave them open because, for example, every person may like more spiciness or less. In the end it is about a bit of common sense and the proportions.<\/p>\n

For the beetroot:<\/strong>
You can buy it precooked. But I suggest you oven roast with the peel and coarse salt. Once roasted, you should peel and brunoisse<\/em> it for steak<\/em><\/p>\n

The remaining ingredients:<\/strong>
You must also brunoisse<\/em> them As the beetroot is the main ingredient, it has to make up at least 50% of the total weight. The remaining ingredients must be guided by personal taste.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Presentation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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You can replace the Worcestershire sauce with soy sauce if you want a vegetarian dish. But if you want to give a distinctive touch to the dish you can add egg yolk and anchovy.<\/p>\n

This can be fun keeping in mind that it is first and foremost a meat dish, and the final result is not far from a steak<\/em> tartare.<\/p>\n

Accompanied by soumack<\/em> and a beetroot reduction.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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A hundred years of cooking with spices<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredients for 4 people<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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150 g of roasted beetroot
15 g of chives
10 g of pickled gherkins
10 g of capers
5 g of tartare sauce
5 g of extra virgin olive oil
Beetroot marinated in rose water
cut into petals (optional)
Sprouts and fresh leaves
Enough green onions
2 marinated chive petals
Carmencita pepper mix
Mustard seeds<\/p><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For the tartare sauce:<\/strong>
150 g of ketchup
115 g of Worcestershire sauce
55 g of brandy
45 g of Dijon mustard
25 g of mustard seed
10 g of salt
10 g of extra virgin olive oil
6 drops of Tabasco<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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A hundred years of cooking with spices<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Kiko Moya<\/span><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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L\u2019Escaleta ( Cocentaina, Alicante )<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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tartare
Beetroot<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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With capers, mixture
of peppers and mustard<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredients for 4 people<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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150 g of roasted beetroot
15 g of chives
10 g of pickled gherkins
10 g of capers
5 g of tartare sauce
5 g of extra virgin olive oil
Beetroot marinated in rose
water, cut into petals (optional)
Sprouts and fresh leaves
Enough green onions
2 marinated chive petals
Carmencita pepper mix
Mustard seeds<\/p><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For the tartare sauce:<\/strong>
50 g of ketchup
115 g of Worcestershire sauce
55 g of brandy
45 g of Dijon mustard
25 g of mustard seed
10 g of salt
10 g of extra virgin olive oil
6 drops of tabasco<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For the sauce:<\/strong>
here is no reason to have these ingredients mixed together, but I recommend it as it is practical when preparing the dish.
s far as the quantities, I leave them open because, for example, every person may like more spiciness or less. In the end it is about a bit of common sense and the proportions.<\/p>\n

For the beetroot:<\/strong>
You can buy it already cooked. But I suggest you roast it in the over with the peel and coarse salt. Once roasted, you must peel and it brunoisse<\/em> for steak<\/em>.<\/p>\n

The remaining ingredients:<\/strong>
You must also brunoisse<\/em> them. As the beetroot is the main ingredient, it has to make up at least 50% of the total weight The remaining ingredients must be guided by personal taste.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Presentation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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You can replace the Worcestershire sauce with soy sauce if you want a vegetarian dish. But if you want to give a distinctive touch to the dish you can add egg yolk and anchovy.<\/p>\n

This can be fun keeping in mind that it is first and foremost a meat dish, and the final result is not far from a steak<\/em> tartare.<\/p>\n

Accompanied by soumack <\/em> and a beetroot reduction.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Kiko Moya L\u2019Escaleta ( Cocentaina, Alicante ) Beetroottartare With capers, mixture of peppers and mustard Preparation For the sauce:There is no reason to have these ingredients mixed together, but I recommend it as it is practical when preparing the dish. As far as the quantities, I leave them open because, for example, every person may […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":44555,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-44576","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nBeetroot tartare<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/carmencita.com\/en\/recipes\/beetroot-tartare\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beetroot tartare\" \/>\n<meta property=\"og:description\" content=\"Kiko Moya L\u2019Escaleta ( Cocentaina, Alicante ) Beetroottartare With capers, mixture of peppers and mustard Preparation For the sauce:There is no reason to have these ingredients mixed together, but I recommend it as it is practical when preparing the dish. 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