Replicate fine dining experience with this beetroot tartare, wasabi sorbet and soy pearls recipe
Ingredients Beetroot tartare 4 large raw beetroots 2 Tbsp olive oil ¼ tsp salt Tartare sauce 1 shallot, finely chopped 1 Tbsp finely chopped caperberry 1 tsp mustard mayo 1g chives Pinch of salt and pepper to taste Method Preheat the oven to 160°C.
Peel and blend the remaining beetroot into a purée and season with salt and pepper.
Season and roast the beetroot at 160°C for two hours until soft.
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