saturday kitchen recipe

Beetroot tartare with scallops and cauliflower

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Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2


By Anna Haugh
From Saturday Kitchen

Ingredients

For the beetroot tartare

  • 2 cooked beetroots, grated
  • 50g/1¾oz gherkins, chopped
  • 1 tbsp capers
  • 1 bunch dill, chopped, plus extra to garnish
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 4 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1cm/½in fresh horseradish, peeled and grated
  • salt

For the scallops

  • 2 tbsp olive oil
  • 6 scallops, shucked
  • 1 garlic clove, left whole
  • 30g/1oz unsalted butter

For the shaved cauliflower

  • 1–2 tbsp white balsamic vinegar
  • 1 lemon, zest only
  • 1 tbsp olive oil
  • ¼ head cauliflower, shaved or sliced into thin slices

Method

  1. To make the beetroot tartare, mix the beetroot and gherkins together in a large bowl. Mix the capers, dill, vinegar and olive oil together in a separate bowl. Season with salt. Mix the mayonnaise, mustard and horseradish in a small bowl, then add to the beetroot, along with the caper mixture. Stir together and set aside.

  2. To cook the scallops, heat the oil in a frying pan and, once hot, add the scallops. Cook on each side for 1–2 minutes. Add the garlic and butter, basting the scallops in the garlic butter.

  3. To make the cauliflower, mix the white balsamic, lemon zest, oil and salt in a jug and whisk to combine. Pour the dressing over the shaved cauliflower in a bowl just before serving.

  4. To serve, arrange the tartare in a circle or oval shape on a plate. Top with the scallops and cauliflower, then garnish with dill.