Recipe -  Beet and Granarolo Parmesan reggiano  tartare
Main dishes
Beet and Granarolo Parmesan reggiano tartare
2 portions
Preparation time
25 min
Cooking time
0 min
  • 1 cup cooked beets, peeled and diced
  • 2 tbsp. panko bread crumbs
  • 1/3 cup of Granarolo's Parmigiano Reggiano, grated (set aside a few shavings for presentation)
  • 2 tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • 1 tsp. cider vinegar
  • 1 tsp. Worcestershire sauce
  • 2 tsp. capers, chopped
  • 2 tbsp. small pickles, chopped
  • 1 small French shallot, chopped
  1. In a bowl, combine all ingredients except beets and bread crumbs.
  2. Just before serving, add beets and bread crumbs, then mix well. Adjust seasoning to taste.
  3. Place tartare on a plate and garnish with Granarolo Parmigiano Reggiano shavings.
  4. Serve with bread croutons.