500gbeetrootalternative for those in a hurry: precooked beetroot from the vacuum pack
1tspcapersfinely chopped
1tbspapple cider vinegar
1tspmaple syrup
1tspDijon mustard
1/2tsphorseradish
1tspsalt
Freshly ground black pepper
To serve:
a few arugula leaves
Instructions
Preheat the oven to 180°C.
Pour boiling water over the cashew nuts for the cashew mayonnaise in a small bowl and soak for at least 30 minutes (or preferably while the beetroot is baking).
Bake the (raw) beetroot whole including the skin on a baking sheet lined with baking paper on the middle rack for about 45–50 minutes. The baking time varies depending on the size of the beets. Check its firmness by poking the beetroot with a fork. If you use pre-cooked beetroot, this step is not necessary.
Pour the soaked cashew nuts into a sieve and rinse briefly. Puree together with the other mayonnaise ingredients in the food processor to a fine cream. If the food processor is not strong enough and the cream is grainy as a result, pass the cream through a fine sieve.
Take the beets out of the oven and let cool down briefly. Then (preferably with rubber gloves) remove the peel and finely dice the beetroot. If you use pre-cooked beetroot, just dice them finely.
Roast the spring onions in 1 tablespoon of olive oil in a pan for 2 minutes. Mix into the beetroot together with the chopped capers. Mix the remaining olive oil, apple cider vinegar, maple syrup, mustard, table horseradish, salt and freshly ground black pepper in a cup and spread under the beetroot.
Now to the serving: the beetroot tartar looks particularly beautiful when you fill it into a serving ring, press it down firmly with a spoon and then remove the ring again. Alternatively, the tartar can be pressed in a small glass or bowl, and then flipped onto the plate. Of course, the tartar tastes just as good when served with a spoon on a few rocket leaves. Serve with the cashew mayonnaise.
Wellcuisine-Tipp
Goes well with a slice of rye sourdough bread or (for a hearty meal) a fried egg.