Beetroot tartare, goats cheese mousse, seeded flat breads Recipe

This vegetarian starters will surprise you for the colourful look and for the great flavour

  • Preparation
    15mins
  • Cooking time
    40mins
  • Rest time
    0mn
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Les ingrédients

Pour people
  • Part one of the recipe
  • Cooked red beetroot : 12 whole
  • Carrot(s) : 1 whole
  • Dill : 1 bunch
  • Lemon(s) : 1 whole
  • Red onion(s) : 1 whole
  • Cayenne pepper : 1 Tsp
  • Dijon mustarde : 10 g
  • Pink radish(es) : 4 whole
  • Thick crème fraiche : 20 g
  • Olive oil : 50 ml
  • Part two of the recipe
  • Fresh goat cheese(s) : 300 g
  • Sichuan pepper : 2 Tsp
  • Water : 20 ml
  • Part three of the recipe
  • Pumpkin seeds : 50 g
  • Sunflower seeds : 50 g
  • Toasted sesame seeds : 75 g
  • Linseeds : 75 g
  • Chia seeds : 25 g
  • Xanthan gum : 16 g
  • Fine salt : 4 pinch(es)
  • Baking powder : 1 Tsp
  • Water : 350 cl
  • Sunflower oil : 50 cl

Method

  • 1. PART ONE OF THE RECIPE

    Finely dice the beet root, carrot and red onion

    Zest the lemon

    Finely chop half of the dill .Place the other half in a food processor with the oil and blend together .

    Using a mandolin finely slice the radishes.Keep them in water

    In a bowl mix together the beetroot ,carrot , red onion, chopped dill, cayenne pepper , mustard and creme fraiche

  • 2. PART TWO OF THE RECIPE

    Using a pestle and mortar powder the sichuan pepper.

    In a food processor combine the goat cheese and pepper and blend together , add the water slowly until you get a smooth, mousse alike , paste .

    Keep refrigerated

  • 3. FOR THE BREAD

    Preheat the oven 170C
    Pulse of the seeds together in a food processor, not to fine.
    Mix everything with the wet ingredients and let it rest for 20/30min until it looks like a firm dough.
    Roll the though between two pieces of grease proof paper until 1cm thickness

    cook for around 30/45 min until the whole dough is completely cooked and firm but not overcooked.

    once cooled break into desired shape

  • 4. TWO SERVE

    Using a metal ring,place a nice amount of the beetroot mixture in the centre of the plate,remove the ring and top with a quenelle of the goat cheese , garnish the plate with the radishes,dill oil and crispy bread.

Chef's tip

«Try to chop the carrot as small as you can for a better eating experience. »

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