Roasted Beet Tartare with Horseradish Cashew Cream, Rye Crisp and Dill Oil

01

Ingredients

• 2 medium red beets (about 400 g), scrubbed
• 2 small golden beets (about 250 g), scrubbed
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine salt, divided
• 1 tablespoon capers, rinsed and finely chopped
• 1 teaspoon vegan Dijon mustard
• 1 teaspoon pure maple syrup
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup raw cashews (70 g), soaked in hot water for 30 minutes and drained
• 1/3 cup cold water, plus more as needed
• 1 1/2 tablespoons lemon juice
• 2 teaspoons finely grated fresh horseradish
• 1/2 cup lightly packed fresh dill, plus small fronds for garnish
• 1/3 cup extra-virgin olive oil
• 1 teaspoon lemon juice
• 3 tablespoons yellow mustard seeds
• 1/4 cup water
• 3 tablespoons apple cider vinegar
• 2 teaspoons granulated sugar
• 4 very thin slices dense vegan rye bread
• 2 teaspoons extra-virgin olive oil

02

Prepare the dish

1. Heat the oven to 200°C (400°F). Keep the red and golden beets separate, rub each group with a little of the 1 tablespoon olive oil and wrap them in separate foil packets with a pinch of salt. Roast on a tray until a knife slides through with slight resistance, 45 to 55 minutes. Cool until comfortable to handle, then slip off the skins.
2. While the beets roast, combine the mustard seeds, water, 3 tablespoons vinegar, sugar and a pinch of salt in a small saucepan. Simmer gently for 12 to 15 minutes, until the seeds are tender and the liquid is syrupy. Cool in the pan.
3. Blend the drained cashews, 1/3 cup cold water, 1 1/2 tablespoons lemon juice, horseradish and a pinch of salt until completely smooth. Add water one teaspoon at a time only if needed for a spoonable cream. Chill until plating.
4. Blanch the 1/2 cup dill in boiling water for 10 seconds, transfer to ice water and squeeze very dry. Blend with 1/3 cup olive oil for 60 seconds, then strain through a fine sieve. Stir in 1 teaspoon lemon juice and a pinch of salt.
5. Brush the rye slices with 2 teaspoons olive oil. Bake at 180°C (350°F) for 8 to 10 minutes, turning once, until dry and crisp. Cool, then break into long shards.
6. Cut the cooled beets into neat 6 mm dice, keeping the colours separate until the last moment. Toss each colour with half of the capers, Dijon, maple syrup, 1 teaspoon vinegar, black pepper and remaining salt. Fold the colours together with only two or three strokes so they stay distinct.