Recipe with honey

Rapeseed honey and beetroot tartare with apple as a starter

The creamy, mild SUMMSTOFF rapeseed honey takes the sharpness off the earthy beetroot and adds a delicate sweetness to the tartare.

⏱ Prep 20 min · 4 servings

Ingredients

• 300 g cooked beetroot (vacuum-packed)
• 1 tart apple
• 1 small shallot
• 1.5 tbsp rapeseed honey
• 2 tbsp apple cider vinegar
• 2 tbsp rapeseed oil
• 1 tsp medium-hot mustard
• Salt, pepper
• 2 tbsp chopped chives
• 60 g cream cheese

Method

1. Cut the beetroot into very fine cubes.
2. Core the apple and dice finely as well; finely chop the shallot.
3. Whisk the rapeseed honey, apple cider vinegar, rapeseed oil and mustard into a dressing and season with salt and pepper.
4. Mix the beetroot, apple and shallot with the dressing and leave to infuse briefly.
5. Stir the cream cheese with a little salt and pepper until smooth.
6. Arrange the tartare on plates using a serving ring.
7. Top each with a dollop of cream cheese and sprinkle with chives.

Nutrition per serving (approx.): 170 kcal · Fat 10 g · Carbohydrates 16 g · Protein 3 g

Tip: Wear disposable gloves when cutting the beetroot to keep your fingers clean.

Honey used: View rapeseed honey in the shop →

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