This 'beet' tartare recipe with confit egg yolk and orange coulis is the perfect vegetarian alternative to classic beef tartare — in fact, this is one of the most delicious results we've ever had. Roasted beetroot offers earthy sweetness, complemented by a zesty citrus coulis and the rich silkiness of confit egg yolk.
Whether you're searching for a vegetarian tartare recipe, experimenting with fine dining plating at home, or exploring creative ways to use seasonal root vegetables, this dish delivers on all fronts. Plus, it’s a great way to enjoy this nutritious vegetable, combining texture, acidity, and umami in a refined presentation.
Number of servings: 4
Cooking time: 2 hours
Preparation time: 1 hour
Ingredients
For the Roasted Beetroot Tartare
Beetroot: 3 medium
Shallot: 1, finely diced
Baby gherkin: 4, finely diced
Capers: 1 tbsp, rinsed and drained, finely chopped
Fresh tarragon: a few sprigs, finely chopped
Chives: a few sprigs, finely chopped
Orange zest: from ½ orange
Salt: to taste
Black pepper: to taste
Homemade Mayonnaise
Egg yolk: 1
Orange zest: from ½ orange
Sherry vinegar: 1 tsp
Wholegrain mustard: 1 tsp
Vegetable oil: approx. 100 ml (add gradually while whisking)
Salt: to taste
Black pepper: to taste
Orange Coulis
Orange juice: from 2 oranges
Sugar: 1 tbsp
Salt: a pinch
Confit Egg Yolk
Egg yolks: 4
Olive oil: enough to fully submerge yolks
Tarragon: a few sprigs (for infusion)
Crispy Baguette
Baguette: 1, thinly sliced
Olive oil (optional): for brushing
To serve
Edible flowers: 5g (optional)
Method
Roast the Beetroot
Preheat your oven to 180°C (fan) or 200°C.
Trim off the stems and root ends of the beetroot, but do not peel the skin. Wrap each beetroot tightly in aluminium foil and place them on a baking tray.
Roast for about one hour, or until tender — you can check doneness by inserting a paring knife into the largest beet; it should slide in easily.
Once cooked, let the beetroot cool slightly before peeling off the skin with a paring knife.
Prepare the Orange Coulis
Juice two oranges into a small saucepan, then add one tablespoon of sugar and a pinch of salt.
Bring the mixture to a boil, then reduce the heat and simmer gently for around 15 minutes, until it thickens into a glossy coulis.
Once thickened, strain the coulis through a fine sieve and allow it to cool.
Make the Mayonnaise
In a mixing bowl, whisk together one egg yolk, the zest of one orange, one teaspoon of sherry vinegar, and one teaspoon of wholegrain mustard until the yolk becomes pale yellow.
Using a Season Hot Mat helps keep the bowl stable as you whisk.
Gradually add vegetable oil in a slow stream, whisking continuously to emulsify.
Season the mayonnaise with salt and pepper to taste, then refrigerate until needed.
Confit the Egg Yolks
Carefully separate the egg yolks from the whites, ensuring no whites remain.
Place the yolks gently into a ramekin or small oven-safe dish, then fully cover them with olive oil.
Add a few sprigs of fresh tarragon for a subtle aromatic infusion.
Cook the yolks in a preheated oven at 60°C for 30 minutes until just set but still runny inside.
Prepare the Tartare Base
Finely dice one small shallot, one small gherkin, and one teaspoon of capers.
Chop a few sprigs of fresh tarragon and some chives.
Once the roasted beetroot has cooled and been peeled, cut it into 1 cm thick slices, then into strips, and finally dice it into small cubes.
Combine the diced beetroot with the shallot, gherkin, capers, and herbs in a mixing bowl.
Add the zest of half an orange, homemade mayonnaise, and season with salt and black pepper. Mix thoroughly until well combined.
Prepare the Crispy Baguette
Thinly slice a baguette — the thinner, the better for extra crispness.
Lay the slices flat on a baking tray and bake in the oven at 160°C (fan) or 180°C for 20 minutes or until golden and crisp. Optionally, you can brush the slices with a bit of olive oil before baking.
Assemble the Dish
To plate the tartare, use a Season Silicone Cooking Ring. Scoop a generous amount of the beetroot tartare into the ring and press it down lightly to fill the edges evenly.
Carefully lift off the ring to reveal a neat round shape.
Place one confit egg yolk gently in the centre of the tartare. Garnish with edible flowers around the yolk for a vibrant touch.
Finish the plate with orange coulis on the side and serve immediately with the crispy baguette slices.
