Beetroot tartare

Sugar ball | Puffed beetroot tartare | Beetroot gel | Beetroot crunch | Olive oil powder
Sugar ball
Ingredients
- 100g Isomalt
Preparation
- Heat the Isomalt to 180°C.
- Allow to cool to 160°C.
- Fill a spherical mould and pour out the excess mass.
- Leave to set until completely cool.
Beetroot tartare
Ingredients
- 1 puffed or cooked beetroot
- Green herbs
- Olive oil
- Pepper and salt
Preparation
- Cut the beetroot into fine brunoise.
- Season with green herbs, olive oil, pepper and salt.
beetroot gel
Ingredients
- 80 g Beetroot juice
- 20 g red wine vinegar
- 5 g Emulbinder
Preparation
- Mix everything and done.
Beetroot crunch
Option 1 with New Tex
Ingredients
- 225 g beetroot puree
- 60 g Polydextrose
- 40 g Isomalt
- 8 g Emulbinder
Preparation
- Mix all ingredients.
- Leave to rest for a while.
- Spread thinly and bake at 90°C for 1h to 1h30.
Option 2 with Vegetable Sheet Beetroot
Ingredients
- Vegetable Sheets Beetroot
Preparation
- Gradually remove the sheet from the paper to prevent it from tearing. It is best to start from a corner.
- If the vegetable sheet is too dry, wipe over it with a damp cloth to make it flexible again
- Cut the vegetable sheet into the desired shape.
- Deep-fry for a few seconds at 170 °C.
- Remove from the fryer and drain on kitchen paper.
olive oil powder
Ingrediënten
- 50 g Maltodextrin
- Olive oil
- Corn Panko Soy
- Corn Panko Green Herbs
Preparation
- Mix all ingredients.
Beetroot tartare

Sugar ball | Puffed beetroot tartare | Beetroot gel | Beetroot crunch | Olive oil powder
Sugar ball
Ingredients
- 100g Isomalt
Preparation
- Heat the Isomalt to 180°C.
- Allow to cool to 160°C.
- Fill a spherical mould and pour out the excess mass.
- Leave to set until completely cool.
Beetroot tartare
Ingredients
- 1 puffed or cooked beetroot
- Green herbs
- Olive oil
- Pepper and salt
Preparation
- Cut the beetroot into fine brunoise.
- Season with green herbs, olive oil, pepper and salt.
beetroot gel
Ingredients
- 80 g Beetroot juice
- 20 g red wine vinegar
- 5 g Emulbinder
Preparation
- Mix everything and done.
Beetroot crunch
Option 1 with New Tex
Ingredients
- 225 g beetroot puree
- 60 g Polydextrose
- 40 g Isomalt
- 8 g Emulbinder
Preparation
- Mix all ingredients.
- Leave to rest for a while.
- Spread thinly and bake at 90°C for 1h to 1h30.
Option 2 with Vegetable Sheet Beetroot
Ingredients
- Vegetable Sheets Beetroot
Preparation
- Gradually remove the sheet from the paper to prevent it from tearing. It is best to start from a corner.
- If the vegetable sheet is too dry, wipe over it with a damp cloth to make it flexible again
- Cut the vegetable sheet into the desired shape.
- Deep-fry for a few seconds at 170 °C.
- Remove from the fryer and drain on kitchen paper.
olive oil powder
Ingrediënten
- 50 g Maltodextrin
- Olive oil
- Corn Panko Soy
- Corn Panko Green Herbs
Preparation
- Mix all ingredients.