• Fine dining: beetroot, beetroot & beetroot


    As a former fine dining chef, sometimes I want to put that special final touch into my dishes. This one may look difficult but actually isn’t. Trust me, you will impress your guests big time! This was one of five dishes that I served av my Diabetics Dinner at my home one and a half month ago. 


    4 people 

    Beetroot ”steak tartare” 

    500 grams beetroot

    Boil the beetroots gently in salted water for approximately 45 minutes, depending on size. Beetroots are finished when medium-soft in the middle. You can use a small pairing knife to check if unsure. Let cool down and then peel the beetroot. Mince in a mincing machine. If you don´t have one, coarsely chop with a knife. 

    Raw spiralized beetroot 

    2 raw beetroots

    Peel the raw beetroots, then make them into spirals using a spiralizer. 

    Beetroot mayonnaise 

    3 eggyolks

    1 cooked beetroot (use some from the minced ones)

    1 teaspoon dijon mustard

    1 teaspoon white wine vinegar

    3 deciliter rapeseed oil


    Put eggyolks, beetroot, mustard and vinegar into a a food processor. Mix on medium to high speed and carefully pour in the oil. Season with salt.

    Baked onions 

    4 small onions


    sea salt

    Peel onions and cut them in half, from the root to the tip. Rub with rapeseed oil and sea salt and bake for 10 minutes, 150°C/302°F. Let cool down and ”peel” them down, layer by layer. 

    For serving you also need some garden cress.

    Arranging the dish 

    Arrange the mayonnaise a little careless in the bottom of a round plate. Top the mayonnaise with minced beetroot and place the spiralized beetroot on top, preferably with a little height. Place the baked onion around and top with a handful of fresh cut garden cress.


    Peter Olsson, ”Chefabetic” 

    Recipe published 2nd of June 2016.