Grilled Beetroot "Steak Tartare"

I love steak Tartare, but you know that recipe already so here's a plant-based version of this meat classic. The "steaks" are based on Buckwheat and obviously Beetroots. I add some classics to serve with, but you can serve this with fries with a good conscience.

So this is what you need for five portion size "steaks".

• 3 dl Buckwheat
• 2 large Beetroots
• 1 1/2 - 2 dl Fine grinded Hazelnuts
• 2 tsp Dijon Mustard (Grey Poupon is Gluten-Free in case you are allergic)
• 1/2 Red onion (minced)
• Salt and pepper to taste

Sides (a must)

• Capers (I always use the large canned ones without stems)
• Dijon Mustard
• Red onion (minced)
• Pointed Headed Cabbage (Spetskål in Swedish) shredded but not too small pieces.

• Cook the Buckwheat according to instructions and let it cool off for a bit.
• Grate the Beetroots as fine as you can.
• Use a blender to mix the Buckwheat and Beetroots until smooth.
• Add the mustard and the red onion. Blend again.
• Add about 1 dl of the Hazelnut (powder) and blend until the Buckwheat/Beetroot mix is firm enough to make patties (you remember the days when you still made hamburgers right?). If they are too soft, blend again with some more of the Hazelnuts. If they stick to your palms (yes, you have to get dirty) wet your palms with cold water.

While the patties are resting a little bit, make the side dishes.

• Fry the shredded Cabbage in olive oil with some vinegar and Agave Nectar.
• The rest is easy but it's all about presentation so less is more. Just make small side portions of Dijon Mustard, minced Red Onion and Capers.

Fry the patties in olive oil on medium-high heat about three minutes per side until they have a golden-red surface. Serve directly!

You can serve this with a rich wine such as a Zinfandel or Malbec.