Lockdown Recipe: Beet Tartare, Walnut Curd, Green Peas Purée With Multigrain Naan Or Bread | By Chef Tarun Sibal

Beet Tartare, Walnut curd, Green peas purée with Multigrain naan or bread

By Chef Tarun Sibal, Café Staywoke, Gurugram

Chef’s voice: This recipe is very healthy and quick to make while you are at home.

Ingredients

Parboiled Beetroot 150 gm

Fresh Arugula – few leaves

French Vinaigrette dressing 1 tbsp (optional)

Chopped Walnuts – 1 tsp

Hung Curd – 1 tbsp

Salt – to taste

Crushed Black Pepper – to taste

Lemon – 1

Grean Peas Purée – 2 tbsp

Multigrain naan (readymade) or Multigrain bread – 1 pcs

Method:

1.      Dice the beetroot, and season it with salt and pepper.

2.      Dress it well with the vinaigrette and place it in a bowl with the help of a ring.

3.      Top it with fresh seasoned leaves

4.      Mix the walnuts with seasoned hung curd, and add to the bowl.

5.      Add lemon juice the green peas purée, add salt and pepper and drop it on the salad bowl.

6.      Garnish with the naan piece and its ready to be served

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