Replicate fine dining experience with this beetroot tartare, wasabi sorbet and soy pearls recipe

Chef Donaldson Madubela shares his roasted beetroot tartare with a wasabi and yuzu sorbet and soy pearls. A restaurant plate to make at home. Thsi version of the contemporary, fine-dining vegetarian appetizer comes courtesy of Chef Donaldson Madubela, Executive Chef at 54 on Bath. Ingredients Beetroot tartare 4 large raw beetroots 2 Tbsp olive oil ¼ tsp salt Tartare sauce 1 shallot, finely chopped 1 Tbsp finely chopped caperberry 1 tsp mustard mayo 1g chives Pinch of salt and pepper to taste Method Preheat the oven to 160°C. Wash and rinse the beetroot. Season and roast the beetroot at 160°C for two hours until soft. Allow to cool, then peel two of the beetroots and cut them into 1cm cubes. Reserve the peels and dry them in a dehydrator (or hot box) overnight. These will be used for the beetroot dust to garnish the plate. Peel and blend the remaining beetroot into a purée and season with salt and pepper. Mix all the tartare sauce ingredients with the beetroot purée, then season to taste. Wasabi sorbet Ingredients 2 litres sparkling mineral water 85g white wine 85g glucose ½ tsp stabiliser 56g kombu 28g wasabi paste 2 tsp yuzu (Japanese lime) juice Method Combine all the ingredients and bring to a rapid boil. Boil for 2 minutes, remove from the heat and pour through a mesh strainer immediately. Churn in an ice cream maker according to the manufacturer’s instructions. Soy Pearls Ingredients 5g agar agar 100ml fresh orange juice 200ml soy sauce 500ml sunflower oil, frozen Method Put the soy sauce, orange juice and agar agar in a saucepan and bring to the boil while whisking. While the mixture is still warm, transfer it to a squeeze bottle and drop it into the frozen oil to form pearls.