Beetroot Tartare with Goat Cheese and Candied Walnuts

🧂 Ingredients

• ✓
  Remolachas frescas

  4 unidades medianas
• ✓
  Queso de cabra fresco

  200g
• ✓
  Nueces

  80g
• ✓
  Azúcar moreno

  40g
• ✓
  Aceite de oliva virgen extra

  80ml
• ✓
  Vinagre de Módena

  30ml
• ✓
  Yogur griego natural

  100g
• ✓
  Miel de romero

  20g
• ✓
  Limón

  1 unidad
• ✓
  Naranja

  1 unidad
• ✓
  Semillas de granada

  50g
• ✓
  Rúcula

  50g
• ✓
  Menta fresca

  6 hojas
• ✓
  Sal de escamas

  al gusto
• ✓
  Pimienta negra

  al gusto

📋 Instructions

1. 1

   Peel beetroots and cut into 5mm cubes. Blanch for 2 minutes in salted boiling water and shock in ice water to maintain vibrant color.

2. 2

   Mix beetroots with extra virgin olive oil, balsamic vinegar, orange zest, and generous salt and pepper. Marinate 30 minutes in fridge.

3. 3

   For candied walnuts: heat a non-stick pan over medium, add chopped walnuts, brown sugar, and pinch of salt. Stir constantly until sugar melts and caramelizes (3-4 minutes). Pour onto parchment paper and cool.

4. 4

   Prepare vinaigrette by blending goat cheese with Greek yogurt, olive oil, lemon juice, and honey until smooth.

5. 5

   To plate, use a presentation ring. Layer seasoned beetroot, cover with crumbled fresh goat cheese, repeat.

6. 6

   Carefully remove ring, drizzle with goat cheese vinaigrette, scatter candied walnuts on top.

7. 7

   Garnish with arugula sprouts, pomegranate seeds, and fresh mint leaves.

8. 8

   Serve immediately to maintain temperature and texture contrasts.