Beetroot tartare with scallops and cauliflower

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
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