Beetroot tartare

Name: Beetroot tartare
Ingredients: 1 units.items Cooked red beetroot; 2 cooked organic sorghum; 1 chopped pickle; 0.5 Shallot, finely chopped; 200 g Almond flour; 40 g Flour; 1 sherry vinegar Pedro Ximénez; 80 g palatinose; 5 g Salt; 2.5 Milk; 30 g Fresh horseradish; 125 g palatinose; 2.5 Unsweetened whipped cream; 1 Cortina; 1 Sushi vinegar; beet powder to taste; 1 g Xanthan; Viking square - Swedish bread; 3 g emulbinder; Olive oil; white beech mushrooms; 600 g Pasteurized egg white; 750 g Beet juice; Salt; Pea cress

This dish consists of a tartare of red beet, beet sponge cake filled with goat cheese, red beet jelly, and horseradish ice cream.

Ingredients

1units.itemsCooked red beetroot

2cooked organic sorghum

1chopped pickle

0.5Shallot, finely chopped

1sherry vinegar Pedro Ximénez

200gAlmond flour

40gFlour

80gpalatinose

beet powder to taste

600gPasteurized egg white

5gSalt

2.5Milk

30gFresh horseradish

125gpalatinose

2.5Unsweetened whipped cream

1Cortina

1gXanthan

1Sushi vinegar

3gemulbinder

750gBeet juice

Viking square - Swedish bread

Olive oil

white beech mushrooms

Salt

Pea cress

Preparation

Cut the red beet into a very fine sugar brunoise.
Add the sorghum.
Season the beet tartare with the sherry vinegar, chopped pickle, and finely chopped shallot.

Blend all ingredients in a blender until smooth.
Fill a siphon and aerate with two cartridges.
Chill overnight.
Line a ring with parchment paper.
Place the ring in a flat pan or on the plancha.
Pipe a thin layer of sponge cake batter in and let it cook briefly over the heat.
Crumble some goat cheese on top and fill again with a layer of sponge cake batter.
Let cook for about 4 minutes in a hot oven at 150°C.

Peel the horseradish and cut into coarse pieces.
Weigh all the products and blend until smooth.
Fill two Rowzer cups and place in the freezer.

Mix the beet juice with the sushi vinegar and reduce by half.
Let cool, add the emulbinder, and mix with an immersion blender.
Fill a squeeze bottle and store in the fridge.

Sauté the beech mushrooms in olive oil and season with salt.
Cut the Viking square into brunoise, fry until crispy in olive oil, and season with salt.

Plate the beet tartare in a round ring on the plate.
Churn the horseradish ice cream in the Rowzer.
Arrange the white beech mushrooms and croutons alternately in a neat line on the plate.
Pipe the beet jelly in between and insert the pea cress in between.
Place the beet sponge cake on the plate.
Scoop a quenelle of horseradish ice cream and place it on the beet tartare.