Vegan Beetroot Tartare

Preheat the oven to 200°C (fan 180°C). Pour a 1 cm layer of rock salt into a small roasting dish, nestle the whole, unpeeled beetroots on top, and pack the remaining salt firmly around and over them to encase them completely.

Roast the salt-encased beetroots for 70–75 minutes, until a skewer passes through the centre with no resistance.

Remove from the oven and allow to cool completely in the salt crust — this can take an hour or more and needs no attention. Once cool, crack away the salt crust and rub the skins off the beetroots with paper towel, then trim the tops and tails.

Cut the beetroots into 5 mm slices, then into 5 mm batons, then into precise 5 mm cubes. Transfer to a bowl lined with paper towel and press gently to absorb any surface moisture.

In a separate bowl, whisk together the Dijon mustard, sherry vinegar, olive oil, smoked paprika, sesame oil, and soy sauce until emulsified.

Add the minced shallots, capers, cornichons, parsley, and chives to the dressing and stir to combine.

Add the diced beetroot to the dressing mixture and fold gently until every cube is evenly coated. Season with black pepper and taste — adjust vinegar or salt if needed.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld.

Meanwhile, toast the sourdough slices until deeply golden and immediately rub each slice with the cut side of the halved garlic clove.

To plate, set a 9 cm round ring mould on each plate and press the tartare firmly inside to a height of about 3 cm. Lift the mould cleanly, finish with a pinch of fleur de sel and a few extra chive tips, and serve immediately alongside the garlic toast.