Beetroot tartare with quail egg and crispy rye crumbs
Beetroot tartare is fresh, slightly tangy and pleasantly earthy. Paired with silky quail egg yolk and crispy rye bread crumbs, everything just falls perfectly into place.
This is one of those dishes that looks much fancier than it actually is. The natural sweetness of beetroot is balanced by the saltiness of capers, the sharpness of horseradish and a light acidity from apple cider vinegar. Fresh herbs bring in a bit of brightness and keep everything feeling light.
I like making this when there’s time to slow down a little. It works just as well as a starter for a dinner with friends as it does for a relaxed weekend brunch.
Serve it nicely plated, add the quail egg yolks on top and finish with a sprinkle of crispy rye crumbs. Simple, but really memorable.
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 1 shallot
- 300 g steamed and grated beetroot
- 50 g small capers
- 1 tsp horseradish
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 3 quail eggs
- A little mustard
- Salt and black pepper
- Optional: 1–2 tsp sriracha
- 1 Finely chop the grated beetroot even further on a cutting board to get a more tartare-like texture. Transfer to a bowl and add the chopped herbs, capers, horseradish, vinegar, olive oil, mustard, salt and pepper.
- 2
Finely chop the shallot and mix it in. If you like a bit of heat, add sriracha. Mix everything well and let it drain slightly through a sieve to remove excess liquid.- 3
Shape the tartare onto plates (you can use a ring for a neat finish). Carefully place the quail egg yolks on top and garnish with fresh dill and crispy rye crumbs.beetroot, tartare, quail egg - 2