Beets always catch your eye at the supermarket. But you always turn away because you have no idea what to do with these ruby gems of earthiness. Yeah, it was the same feeling for us for a while, but as soon as we got a taste, our recipe master’s head started overflowing with ideas for you to incorporate it into your very own favorite dishes. Today we’ve replaced the red meat… with red beet! Try our beetroot tartare and you’ll never wonder what to do with beets again.
Ingredients:50 g Vegan protein bread, 50 ml waterFirst make the protein bread: mix the Protein Bread mix and the water until it's smooth. Set aside for 30 minutes to rest.
Ingredients:1 tbsp sesame seeds, 1 tbsp pistachiosPreheat the oven to 175° C. Knead the rested dough again. Put the dough into a greased loaf pan or on a baking tray. Sprinkle sesame seeds and pistachio on top of the dough and press them in gently.
Put into the oven on the middle rack. Bake for about 50 minutes at 175° C.
Ingredients:125 g soy quark or yogurt, 0.5 tbsp tahini, 1 tsp olive oil, saltMeanwhile, make the labneh. Mix the soy quark, tahini, and salt in a bowl. Top with a drizzle of olive oil.
Ingredients:1 shallot, 250 g beetroot, cooked, 1 tbsp capers, 0.5 lemon, juiced, 0.5 tsp mustard, 15 g dill, 15 g mint, salt, pepperDice up the shallot. Cut the cooked beetroot into small cubes. Puree the capers, lemon juice, mustard, dill, and mint, and fold into the beet cubes. Season with salt and pepper.
Plate the beetroot tartare on a plate and garnish with a dollop of the vegan labneh.
Garnish with pistachios, pine nuts, fresh herbs, capers, and lemon slices before serving.
Serve the tartare with the sesame pistachio bread.
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