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The Steak that Wanted to be a Beetroot by Rasmus Kofoed

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 0MIN
Cuisine

Ingredients

Red beets: 350g, washed and peeled

Floury potatoes: 250gr, washed and peeled

Chickpea flour: 40gr

Mild olive oil: 1 tbsp

Thyme: 1 tsp

Apple cider vinegar: 10gr

Miso paste: 1tsp (mild)

Kosher salt

Freshly grated nutmeg

Butter: 50gr, plant-based

Black pepper

Capers: 50gr

Salad: greens

Horseradish root: grated

Find out how to prepare this incredible recipe by chef Rasmus Kofoed following the step-by-step instructions.

This recipe from Danish chef Rasmus Kofoed - chef and partner at Geranium, the number 2 ranked restaurant on the World's 50 Best - appears on the menu of his acclaimed Angelika restaurant. Angelika has an entirely plant-based menu and is named after the chef's mother. 
 

Method

01.

Finely grate the beets and the potatoes, then place them in a kitchen towel. Over the sink, squeeze as much water as possible out of the beets & potatoes. 

02.

Place the beets and potatoes in a bowl with olive oil, chickpea flour, salt, and ground nutmeg. Once combined, place approximately 80g per piece on a baking pan lined with baking paper, or on a baking mat (silpat) and shape them flat and round. Bake in the oven for about 20 minutes. at 130° in a baking pan with a lid.

03.

Remove the beetroots from the oven and allow them to cool. When ready to serve, fry them in a pan with some plant-based butter.

04.

Season with sea salt & freshly ground black pepper. Serve them with capers, green and spicy salad leaves, and freshly ground horseradish.

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