How a chef turned beetroot into a gourmet steak sensation

A simple beetroot can become a showstopping dish with the right technique. Dominik Hartmann, chef at Restaurant Magdalena in Rickenbach, has perfected a method for turning the humble vegetable into rich, meaty 'steaks'. His recipe, first shared in 2017, has since inspired chefs worldwide to rethink plant-based cooking.

The process begins with four large beetroots, peeled and halved. They soak for 30 minutes in a brine of 50g salt dissolved in one litre of water. After draining, the halves are seared in a pan with 30g rapeseed oil, fresh herbs, crushed garlic, star anise, juniper berries, and allspice until deeply caramelised.

Next, the beetroots braise in the oven at 150°C for two hours, becoming tender and infused with spice. Once cooled, they dehydrate at 55°C for 18 hours, then slice and dry for another four. This step concentrates their flavour and texture.

For serving, Hartmann reheats the 'steaks' in butter and oil until crisp. He pairs them with a glossy sauce reduced from shallots, red wine, port, beetroot juice, and fermented blackberries. The result is a dish with umami depth and a satisfying bite.

Since Hartmann's original recipe, chefs like Tim Anderson in the UK and René Redzepi at Noma have built on the idea. By 2025, techniques such as sous-vide, fermentation, and even 3D-printed textures have expanded the concept. Restaurants now apply similar methods to jackfruit, mushrooms, and other plant-based ingredients for high-end vegan menus.

Hartmann's beetroot steaks demonstrate how patience and precision can transform vegetables. The dish has influenced modern gastronomy, proving that plant-based cooking can rival meat in complexity and satisfaction. Today, variations of his technique appear in kitchens from Switzerland to Scandinavia.