Ingredients :

• Raw beetroot — Take a large beetroot, really large—at least 300g. The wider it is, the longer your strips will be and the fuller the rose. A fresh beetroot can be recognized by its firmness: it should resist under your thumb like a radish. If it’s soft or limp, keep moving.
• Bord à Bord Indian-style seaweed tartare — This is the product that holds the whole recipe together. The Bord à Bord brand is the gold standard, found in organic grocery stores and online. If you can’t find the Indian version, the plain version works—just add a pinch of cumin and ground coriander.
• Olive oil — No need for a prestige oil here. A decent fruity oil is enough. What matters is incorporating it gradually to emulsify the vinaigrette—pour too fast and it will separate in two seconds.
• Lemon — The juice of half a lemon, no more. It balances the brininess of the tartare and cuts through the natural sugar of the beetroot. Taste before serving and adjust if it seems flat.