Tempeh & beetroot tartare :

ingredients :

200 g of tempeh nature

30 ml of beet juice

100g cooked beetroot

15 g of ketchup

10ml of olive oil

1 tablespoon of Dijon mustard

1 small shallot

2 pickles ( or more)

2 tablespoon of capers

2 branches of fresh parsley

Mayonnaise ( to taste)

Spicy sauce ( to taste)

Preparation :

In a food processor, add the tempeh, olive oil, the beetroot and pour the beet juice, mustard and ketchup. Mix well.

Chop the shallot, the pickles and the capers very finely. Add the fresh parsley. Add all this mix into the food processor. Mix with the rest couple minutes until almost smooth.

Let stand for one hour.

Mix mayo and hot sauce.

Shape your tartare. Serve it with homemade fries and fresh arugula.

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