A vegetarian beetroot tartare with balsamic vinegar, a cream of goat cheese and pistachios. Perfect start to your (vegetarian) dinner for the holidays.
Preheat the oven to 200 degrees. Wash the beetroots and set them aside in a piece of aluminum foil. Sprinkle the beets with a tablespoon of olive oil, pepper and salt and place a sprig of thyme with each beetroot. Wrap the beets in aluminum foil, place on a baking tray and bake in the oven for 60 minutes.
For the goat cheese cream, put the goat cheese with the Greek yogurt in a bowl and mix until smooth. Put it in a spray bottle and put it in the fridge. Chop the pistachios finely and mix with the sesame seeds, cumin seeds, coriander seeds, pepper and a pinch of salt. Set these aside as well.
Let the beetroots cool when they come out of the oven. Do this by carefully opening the aluminum foil and letting it stand for a while. Then remove the skin from the beets, you can now easily remove it. Cut the beets into small cubes. Mix with the balsamic vinegar and season with salt and pepper.
Place a cooking ring on a plate and add 1/4th of the beetroot. Press down with a spoon and carefully remove the ring. Finish with the pistachio mixture and goat cheese. If necessary, use a spray bottle to make nice circles, or do this with a spoon. Garnish with some extra thyme and serve the tartare with crostinis or other toast.
Tip: you can prepare everything well in advance. Store in the fridge and all you have to do is finish the plate.
Little time? Then you can also use precooked beetroot, let them drain well and pat dry before use.
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