RECIPE
Light, fresh and full of colour
Vegetable tartare with Chioggia beet is one of the most beautiful starters of the Mayr cuisine: light, colourful and surprisingly aromatic.
FOR 4 PEOPLE AS A STARTER
INGREDIENTS
- 1 Chioggia beet (approx. 300 g)
- Approx. 150 g shiitake mushrooms
- 1 tbsp Dijon mustard
- 1 tbsp cooked mustard seeds
- 1–2 tsp maple syrup
- 2–3 tbsp olive oil
- Zest of 1 lime
- Juice of half a lime
- A pinch of cumin
- Fleur de sel
- Black pepper
- Nasturtium
- Pea shoots
Preparation
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Steam the Chioggia beet unpeeled, uncut and thoroughly brushed. Allow to cool for 40–60 minutes, remove the skin and cut into fine cubes (brunoise).
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Clean the shiitake mushrooms, slice finely and briefly sauté in olive oil. Season with salt and allow to cool. Combine the Chioggia beet and shiitake mushrooms.
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Add Dijon mustard, mustard seeds, maple syrup, olive oil, lime zest and juice. Season with fleur de sel, pepper and a little cumin.
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Let the mixture rest for 10–15 minutes. Shape using a ring mould and garnish with nasturtium and pea shoots. Optionally, drizzle with a little (nut) oil.
Tip
For the vegetable tartare, it is recommended to cook the Chioggia beet whole to achieve a more intense flavour, a better texture and a particularly vibrant colour.
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