Baked beetroot, Pickled cucumber and apple tartare, with hazelnuts


  • romaine lettuce 5 leaves
  • 1 beetroot, weighing approx. 150 g
  • pickled cucumbers 50 g
  • 1 sour apple, weighing approx. 150 g
  • capers 30 g
  • celery leaves 5 g
  • hazelnuts 80 g
  • olive oil 10 g
  • mustard 15 g
  • salt and pepper to taste
  • slices of toasted rye bread to serve


Roast a part of the hazelnuts. Pound the rest in a mortar until you have a smooth cream, then mix with the olive oil, mustard, salt and pepper. Wrap the beetroot in aluminium foil and bake at 220°C for two hours. Remove from the oven, allow to cool and peel. Now finely chop the beetroot together with the peeled cucumbers, the peeled apple and capers, then mix with the thinly sliced celery, and the hazelnut paste. Serve the tartare on leaves of romaine lettuce with the slices of toasted rye bread. Garnish with the roasted hazelnuts.