In which I get all highfalutin with the first beetroot harvest

A beetroot tartare recipe to celebrate the first beetroot. All fancy like…

The first beetroot harvest

The beetroot is early

In previous years I’ve waited until July to pick the first bunch, and even then, they were no bigger than a gobstopper. But this year, a combination of uncharacteristically good planning on my part, high germination rates and good weather have resulted in me covering the kitchen in beetroot splatters and staining my hands with beetroot blood a full month earlier than usual.

But this is good because I love beetroot

I love it so much that there’s a whole chapter of beetroot recipes in my cookbook, From the Veg Patch. It includes my beetroot, almond and tahini brownies (pictured, left).

Some of the beetroot recipes in From the Veg Patch

It’s not too late to sow beetroot

In fact, they are best sown a little and often throughout March to July. Not that I ever manage this Zen-like level of restraint. When it comes to beetroot, I am enthral to their charms, sowing row upon row every month and far more than I need. I am powerless to resist.

They grow pretty well from plug plants too. Here’s a little tutorial I made last year for Roots Plants:

rootsplantsuk

A post shared by @rootsplantsuk

Anyway, once you have your beetroot, you will, I think, want to lavish some cheffy attentions on it. This recipe is unusually fancy for me, but I think the first serious crop of the year (I say serious because I don’t really count the radishes, rocket and lettuce I’ve nibbled on so far) warrants a little fanfare…

Beetroot tartare

It’s all in the chopping. Take your time, think cheffy thoughts and aim for the finest, neatest cubes your knife skills can muster. After that, this recipe is everything you’d expect in a steak tartare - cornichons, egg yolk, shallots etc – just not the steak, obvs. I’ve made it in a chef’s ring, but that’s just for extra theatre; a neat mound on the plate or a shot glass full will do just as well. The sauce, by the way, is a great salad dressing for all sorts of situations besides beetroot too.

Serves 2

• 1 egg yolk

• ½ tsp Dijon mustard

• ¼ tsp honey

• 2 tbsp extra virgin olive oil