Red beet tartare
Cooking 0 minutes
Preparation 15 minutes
2 packets (2 x 397g) Champêtre cubed red beets
1 small red onion, finely chopped
1 bunch of flat-leaf parsley, finely chopped
30 ml (2 tbsp.) of olive oil
30 ml (2 tbsp.) of 15% cream
15 ml (1 tbsp.) of balsamic vinegar
1 pinch of nutmeg
- Drain the beets and cut them into smaller cubes.
- In a large bowl, mix the beets, onion and parsley with the olive oil, cream and balsamic vinegar. Salt, pepper and add the nutmeg. Mix gently.
- Place the tartare in a round cookie cutter. Press well before unmolding and garnish with parsley.