Beetroot Tartare and Cashew Mayo with Baguette

Summary

Ingredients

Ingredients for the cashew mayonnaise:

• 100 g cashew butter
• 50 ml water
• 3 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 garlic clove (s), peeled, possibly
• 0.5 ½ organic lemon (zest)
• 0.33 teaspoon salt

Ingredients for the beetroot tartare:

• 2 spring onions, cut into thin rings
• 3 tablespoon olive oil
• 500 g beetroot, possibly precooked
• 1 teaspoon capers, finely chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• 0.5 teaspoon ½ horseradish (glass)
• 1 teaspoon salt
• pepper from the grinder

Ingredients for the baguette:

• 500g flour
• 0.5 ½ cube fresh yeast
• 300 ml water, lukewarm
• 2 teaspoons salt
• 1 egg yolk
• 6 teaspoons water

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Instructions

1. For the tartare, bake the raw beetroot whole and including the shell on a baking sheet lined with baking paper for about 45 - 50 minutes at 200 ° C on the middle rack.
2. Tip: The baking time varies depending on the size of the beets. You can check their firmness by pricking the beetroot with a fork. If you use pre-cooked beetroot, this step is not necessary.
3. Take the beetroot out of the oven and let cool down briefly. Then, preferably with rubber gloves, remove the peel and finely dice the beets. If you use pre-cooked beetroot, just dice them finely.
4. Roast the spring onions in 1 tablespoon of olive oil in a pan for 2 minutes. Mix in with the beetroot together with the chopped capers. Mix 2 tablespoons of olive oil with apple cider vinegar, maple syrup, mustard, table horseradish, salt and freshly ground black pepper in a cup and mix with the beetroot.
5. For the cashew mayonnaise, puree the cashew butter together with the other ingredients in the food processor to a fine cream.
6. For the baguettes, knead a yeast dough from flour, salt, yeast and the lukewarm water. Make sure to knead the dough well so that it becomes smooth. Cover the dough, preferably in a bowl with a lid, let it rise overnight in the refrigerator (the long time the yeast will rise is typical for a baguette dough, so be sure to stick to it).
7. After the night in the refrigerator, knead the dough well again. If you want, you can also add your favorite ingredients to refine.
8. Now cut the dough into 3 equal pieces and divide them into baguette sticks. Place the baguette sticks on a baking sheet with baking paper and cut into the sides.
9. Mix the egg yolk and 6 teaspoons of water and brush the sticks with it. Cover the baguette sticks and let them rest in a warm place for another hour.
10. Preheat the oven to 225 ° C. Place a casserole dish filled with water on the bottom of the oven. Bake the baguettes in the preheated oven on the 2nd rack for 15-20 minutes until golden brown and crispy.
11. Sascha-Ian prepared this recipe as a starter on Wednesday, August 26th, 2020 in the program “The Perfect Dinner” - Day 3 from Hamburg.