Vegan Beetroot Tartare by Johnny Cross

Ingredients

• 400g (14 oz) beetroot, roasted and peeled
• 2 tbsp capers, drained and finely chopped
• 1 medium shallot, finely minced
• 1 tbsp dijon mustard
• 1 tsp vegan worcestershire sauce
• 1 tbsp extra virgin olive oil
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Roast the beetroot in a 200°C / 400°F oven for about 45 minutes, until tender, then peel and cool completely.
2. Dice the cooled beetroot into very small, even cubes to mimic the texture of tartare.
3. Combine the diced beetroot with the chopped capers and minced shallot in a mixing bowl.
4. Whisk the Dijon mustard, vegan Worcestershire sauce, and olive oil in a small bowl until emulsified.
5. Fold the dressing into the beetroot mixture, then season with salt and pepper to taste.
6. Pack the mixture into a ring mold on a serving plate, then lift the mold away carefully.