4 servings
- 500 g red beetroot
- 60 g granulated sugar
- 1 whole cinnamon stick
- 2 star anise
- a few strips of orange peel
- 2 spring onions
- a teaspoon of good coarse mustard
- 1 lime
- freshly ground pepper
- a few leaves of oak leaf lettuce
- 2 small oranges
- 100 g mayonnaise
- 80 g walnuts
- a tablespoon of honey
- salt
1) Dissolve the sugar and a pinch of salt in half a cup of water, add the orange peel and spices. Boil for 5 minutes. Peel the beetroot, place it in a small baking dish, pour over the boiled marinade, and bake for about 30 minutes until soft. Let it cool and then coarsely grate.
2) In a bowl, mix the mustard, lime juice, and finely chopped spring onion. Add the beetroot, season with pepper, and salt if necessary. Mix everything thoroughly and let it rest in the fridge.
3) Mix the mayonnaise with a little lime juice and the zest of half a lime and chill.
4) Peel the oranges and cut them into slices about half a centimeter thick, lightly sprinkle with sugar, and quickly fry in a pan until caramelized.
5) Chop the walnuts, dry roast them in a pan, then add honey and lightly salt. Let them caramelize for a moment.
6) On the oak leaf lettuce leaves, use a round mold or spoon to place portions of the smoothed beetroot tartare, add a few slices of caramelized oranges, a teaspoon of lime mayonnaise, and finally sprinkle with chopped caramelized walnuts. Serve with toasted white baguette and dry white wine.
