Beet Tartare with Citrus Custard By Chef Menu (Ekene Mokwunyei)
Reimagining a Classic Through the Power of Plants! As chefs, we are often custodians of tradition. But we are also innovators. Sometimes the most meaningful innovations aren’t about creating something entirely new. They’re about looking at a familiar dish and asking, “What if?” What if one of the world’s most iconic dishes could inspire people to eat more vegetables? That question led me to create this Beet Tartare.
Inspired by the classic beef tartare, this version places beetroot at the centre of the plate—not as a substitute that falls short, but as an ingredient worthy of celebration in its own right. For many people, sustainability sounds like a complete lifestyle overhaul. But I don’t believe it has to be. Sometimes sustainability begins with a single decision in the kitchen. A simple ingredient swap. A willingness to let vegetables become the hero of the plate.
“Sustainability isn’t always about inventing new dishes. Sometimes, it’s about seeing familiar ones through a different lens.”
What’s so special about beetroot?
Beetroot is more than just a vibrant vegetable. It is naturally rich in fibre, which supports digestive health; folate, essential for healthy cell growth; potassium, which contributes to normal heart and muscle function; and natural nitrates that have been shown to improve blood flow and support cardiovascular health. It reminds us that some of the most nutritious ingredients are often the simplest.
Every time we choose a plant-forward meal, we also make a choice for the planet. Vegetables generally require fewer natural resources to produce and generate lower greenhouse gas emissions than many animal-based foods. While there is certainly a place for responsibly produced animal protein, introducing more vegetables into our weekly meals is one practical way we can reduce our environmental footprint without compromising on flavour or creativity.
This recipe is not asking us to stop eating beef. It is asking us to rethink possibility. If beef tartare can become beet tartare, what else can we reimagine? Perhaps mushrooms can replace part of the meat in a burger. Perhaps lentils can enrich a family stew. Perhaps vegetables don’t always have to play the supporting role. As chefs and home cooks, we have the privilege of shaping what people eat—not only for today, but for the future. I believe sustainability doesn’t start on a farm. It starts with a person. A person with an idea. An idea that finds expression in a recipe. A recipe that journeys from imagination to plate. A plate that inspires a different way of thinking. And a way of thinking that, repeated over time, becomes a habit. Because that’s how meaningful change begins.
Ingredients:
- For the Beet Tartare
- 2 cooked beetroot, diced into small cubes
- 1 Jazz apple, diced and tossed in the juice of ½ lemon
- 2 kiwi, diced into small cubes
- 1 tangerine, peeled and cut into small pieces
- Seeds of ½ pomegranate
- ½ cup mixed fruits and nuts, roughly chopped
- For the Citrus Custard
- 1 cup orange juice
- 1 tbsp custard powder
- 1 tbsp honey
- ⅛ tsp salt
- ¼ tsp lemon pepper
- ½ tbsp lemon juice
Method:
In a saucepan, whisk together the orange juice and custard powder. Cook over medium heat, stirring continuously until the mixture thickens.
Add the honey while the custard is still on the heat and stir until fully incorporated.
Remove from the heat, cover the surface directly with cling film to prevent a skin from forming, and set aside to cool.
While the custard cools, dice the cooked beetroot, Jazz apple, kiwi, and tangerine into small cubes. Toss the diced apple with the juice of half a lemon to prevent browning.
Using a knife, roughly chop the mixed fruits and nuts and set aside.
Cut the pomegranate in half and carefully extract the seeds from one half, discarding any white membrane.
Once the custard has cooled, stir in the salt, lemon pepper, and lemon juice until smooth and well combined.
In a bowl, gently combine the beetroot, apple, kiwi, tangerine, and pomegranate seeds until evenly mixed.
Spoon the mixture into a ring mould placed on a serving plate. Press lightly to hold its shape, then carefully lift off the mould.
Spoon or pipe the citrus custard around the tartare.
Finish by sprinkling the chopped mixed fruits and nuts over the top for a satisfying crunch. Serve immediately.