Beetroot Tartare, Grilled Peach, Herb Oil
Beetroot cut to a fine dice and pressed into a block, topped with grilled stone fruit and a green oil around it.
A vegetable tartare has to be cut with the same discipline as a meat one, or it reads as a mistake rather than a decision. The dice has to be even and small enough to hold together under pressure.
The grilled fruit on top brings smoke and sweetness that raw beetroot cannot supply on its own.
