Beetroot in tartar sauce
4 servings
30 minutes
Beetroot in tartar sauce is an exquisite dish of French cuisine where simple ingredients transform into refined delight. The brightness of finely diced beetroot combines with the rich aroma of shallots and the freshness of mint. Toasted buckwheat adds a light crunch, while sherry vinegar contributes an elegant tang. A delicate sauce made from sour cream and lemon juice softens and harmonizes the flavor, with lemon zest providing a subtle citrus note. This dish is perfect as an appetizer or light side dish, creating a balance between simplicity and gastronomic chic.
1
In a small skillet over medium heat, fry the buckwheat in oil for about 4 minutes, stirring continuously, until golden brown. Set aside.
- Buckwheat groats: 2 tablespoons
- Olive oil: 3 tablespoons
2
Cut a thin slice from 1 beet, place it on the work surface cut side down and slice into pieces 1/2 cm wide. Stack the beet slices on top of each other, trim the rounded ends, then cut the slices lengthwise into pieces 1/2 cm wide. Align the ends of the resulting pieces and cut them crosswise to make cubes with a side of 1/2 cm. Repeat the same steps with the remaining beet.
- Beetroot: 450 g
3
In a medium bowl, mix chopped beetroot with onion, mint, sherry vinegar, prepared buckwheat, and oil; season with salt and pepper.
- Beetroot: 450 g
- Shallot: 1 piece
- Fresh mint: 2 tablespoons
- Sherry vinegar: 2 tablespoons
- Buckwheat groats: 2 tablespoons
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Mix sour cream with lemon juice. Serve the beetroot drizzled with sour cream and garnished with lemon zest.
- Sour cream: 1 g
- Lemon juice: 0.5 tablespoon
- Lemon zest: 0.5 tablespoon
