Heritage Beetroot Tartare with...Heritage Beetroot Tartare with Avocado-Wasabi Mousse and Dill Oil

A vibrant, Michelin-star celebration of root vegetables. Sweet roasted heritage beets are hand-tartared, layered with a velvety avocado-wasabi mousse, and finished with a bright herb oil and crispy wild rice.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 200°C (400°F). Lightly rub the golden and candy stripe beets with 1 teaspoon of olive oil and a pinch of salt. Wrap them individually in foil and roast for 45 minutes, or until tender when pierced with a knife. Let cool, peel off the skins, and finely dice into neat 3mm cubes.

2. 02

   Prepare the dill oil: Blanch the dill sprigs in boiling water for 10 seconds, then immediately shock in ice water to set the chlorophyll. Squeeze out all excess moisture with a clean towel. Blend the dill with the grapeseed oil on high speed for 2 minutes. Strain through a coffee filter or fine chinois; set aside.

3. 03

   In a mixing bowl, combine the diced beets, minced shallot, chopped capers, white balsamic vinegar, and the remaining olive oil. Season with flaky sea salt and white pepper. Keep chilled.

4. 04

   Make the mousse: Blend the avocado flesh, lime juice, wasabi paste, and a pinch of salt in a high-speed blender until completely smooth and velvety. Transfer to a piping bag fitted with a plain round nozzle.

5. 05

   Puff the wild rice: Heat a small dry skillet over high heat. Add the wild rice, cover with a lid, and shake constantly until the grains pop and expand. Remove immediately to prevent burning.

6. 06

   To assemble, place a 6cm ring mold in the center of each chilled plate. Pack the beetroot tartare gently into the bottom half of the mold. Pipe a smooth layer of the avocado-wasabi mousse directly on top. Carefully lift the ring mold. Drizzle the vibrant green dill oil around the plate, scatter the puffed wild rice over the top for texture, and garnish elegantly with micro-greens and edible petals.