Mark Hix recipe: Beetroot tartare

Serves 4

You can serve this as an individual starter, as a sharing dish on a buffet, or spooned on to toast as a snack or canapé. If you want to give it added depth, it is worth noting that it's rather nice mixed with some chopped, pickled herrings.

2-3 medium to large beetroots, peeled, thinly sliced and finely chopped
1 small red onion, peeled, halved and finely chopped
2 dill pickles, sliced and chopped into small pieces
1tsp mayonnaise
½tsp tomato ketchup
1tsp chopped dill
Salt and freshly ground black pepper
A few drops of Tabasco to taste
Thin slices of toast to serve

Mix all of the ingredients together and season to taste. Spoon on to one large, or several individual serving dishes, and serve with the toast.