Beet tartare with goats curd and walnuts


A vegetarian meal with benefits for both male and female fertility; the walnuts may help improve sperm quality by reducing peroxidative damage and the beetroot is rich in nitrate that increases blood flow.



  • 3 medium beetroot

  • 90 g rocket leaves

  • 100 g goat curd

  • 2 tbsp walnuts, roughly chopped

  • 1 tbsp olive oil

  • 1/2 tbsp balsamic vinegar

  • 1 shallot, finely chopped

  • 1 tbsp capers

  • 1 tsp chives, finely chopped

  • Tabasco (optional)


  1. Preheat the oven to 220cC/Gas mark 7

  2. Lightly rinse the beetroot to remove dirt and pat them dry.

  3. Line a baking tray with a large foil square and place the beetroot inside.

  4. Drizzle over olive oil and season with salt and pepper.

  5. Fold up the foil to encase the beetroot and roast for around an  hour and a quarter until the beetroot feels tender.

  6. Set aside and when cool enough to handle peel and dice.

  7. Combine with the olive oil, balsamic vinegar, shallot, capers, a couple of drops of Tabasco and chopped chives. Season with salt and pepper.

  8. To serve divide the beetroot tartare between two 8cm baking rings on serving plates and pat gently to compress. Spread the goat curd on the top and finish with the chopped walnuts. Compress gently and remove the baking rings. Serve with the rocket leaves.