FOR THE TARTAR
400g x fillet of beef (finely chopped)
50g x gherkins (finely chopped)
50g x red onions (finely chopped)
20g x Italian flat leaf parsley (finely chopped)
FOR THE BEETROOT DUST (DAY BEFORE)
300g x red beets
20ml x red wine vinegar
20g x brown sugar
Water to cover
1 x large red beet
500ml oil for frying
50g x candied beets
50g x golden beets
50g x brown sugar
100ml x red wine vinegar
50g x horseradish
100g x cream cheese
FOR THE BEETROOT DUST
Wash any dirt or sand off the beetroot. Cook the beetroots with all ingredients until soft, remove skin and tops. Place in blender and blend until smooth. Spread over a silicone mat or silicone paper in a low oven until dry and has chip like texture (overnight). In a dry blender jug, blend until it becomes a powder.
FOR THE HORSERADISH CREAM
Mix together all ingredients. Season with salt and lemon. Place in piping bag or squeezy bottle and place in fridge to firm up.
FOR THE PICKLED BEETROOT
Wash the beetroots, thinly slice on a mandolin. Bring all ingredients to the boil and place the beetroot in the hot liquid and remove from heat. Allow to cool in liquid.
FOR THE BEETROOT CHIPS
Set oil to 165°C. Thinly slice beetroots as for the pickle. Drop in the oil and fry until golden and crisp.
FOR THE TARTAR
Mix together the beef, gherkins, parsley and red onion. Season with salt and pepper. Add a drizzle of olive oil and two drops of tabasco and mix through.
In a rough rectangular shape place your tartar. Squeeze dots of the horseradish cream around the tartar. Dust around with beetroot powder and activated charcoal. Garnish with beetroot chips and pickle.
Pair with Delaire Graff Cabernet Franc Rose.