Beetroot Tartare and Cashew Mayo with Baguette
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 14 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- For the cashew mayonnaise, puree the cashew butter together with the other ingredients in the food processor to a fine cream.
- 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).
- After the night in the refrigerator, knead the dough well again. If you want, you can also add your favorite ingredients to refine.
- 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.
- 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.
- 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.
- Sascha-Ian prepared this recipe as a starter on Wednesday, August 26th, 2020 in the program “The Perfect Dinner” - Day 3 from Hamburg.
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