Steak tartaar
A surprising twist on steak tartare!
This dry-aged red beetroot tartare combines deep, intense flavours with fresh herb salad, the peppery notes of Tokyo Taste cress and the refined flavours of dashi broth and dill oil. A colourful vegetarian dish that proves vegetables can take centre stage on any plate.
Ingredients for
-
persons+
- gram gram beetroot red beetroot red
- ml ml dressing dressing
- tablespoon tablespoons oil dll oil dill
- ml ml Dashi concentrated Dashi concentrated
- gram gram Tokyo taste Tokyo taste
- gram gram herb salad herb salad
Preparation
Cut the dry-aged red beetroot into small, even cubes.
Mix the beetroot with the steak tartare dressing and season with salt and pepper.
Generously plate the red beetroot tartare.
Finish with Tokyo Taste cress and herb salad.
Add the dashi broth around the tartare and finish with a few drops of dill oil.
Te bestellen artikelen voor 4 personen
Beetroot red DRY AGED pr (1kg) (bio)
ART. 52230 · 1 Piece (1000 g)
Steak tartare dressing Maurice pr (500ml)
ART. 57063 · 1 Piece (500 ml)
Oil dill, Premium Label Gronn (25cl)
ART. 88226 · 1 Piece (250 ml)
Dashi concentrated white pr (1,8l)
ART. 74196 · 1 Piece (1800 ml)
Tokyo taste cress (packet 50g)
ART. 31130 · 1 Piece (50 g)
Herb salad pr (200g)
ART. 42367 · 1 Piece (200 g)Log in om deze artikelen te bestellen en de prijzen te zien.
