Roasted Beetroot Tartar with Pickled Onion
- Serves: 2-3
- Prep time: 45 minutes
Ingredients
- 500g baby beetroot, cleaned with skin on
- ¼ cup oil
- ¼ onion, finely chopped
- 1 lemon, juiced and zested
- 1 tsp dill
- 2 tbsp capers, roughly chopped
- 6 leaves cos lettuce
- ¼ cup macadamia nuts
- 1 large red onion, peeled
- 2 tbsp sugar
- 2 tbsp white wine vinegar
- 2 tbsp water
Method
Slice onion into thin rings and place in a bowl. In a small saucepan, add sugar vinegar and water and bring to a boil. This is just to dissolve the sugar. Remove from the heat and transfer into a separate bowl to cool. Pour cooled pickling liquid over the onion rings and pickle for at least 30 minutes.In another bowl, generously drizzle beetroot with oil then transfer to wood oven or any normal oven. Roast at 220 degrees for 30 minutes. Remove from the heat and cool slightly. Add sunflower seeds, lemon juice and zest, dill, capers and mix. Season to taste.To assemble serve the chilled beetroot mixture onto lettuce leaves then top with pickled onion then grated toasted macadamia nuts on top.
