Beet Tartare
Recipe courtesy of Lance Cook, WCMC, MWMCS, CCCD, CEC, CCA, CFBE, FMP, CFSM, WSET II, Executive Chef, Hammock Dunes Club (Palm Coast, Fla.)
Ingredients
- Ingredients for Beet Tartare:
- red beets - 5 lbs., cooked whole in cold water until tender, peeled, minced
- capers - 1/4 cup, minced
- cornichons - 1/4 cup, minced
- shallots - 1/4 cup, minced
- chives - 1/2 cup, sliced
- parsley - 1/4 cup, chopped
- egg yolk - 3 ea.
- Dijon mustard - 3 Tbsps.
- olive oil - 3 Tbsps.
- Worcestershire sauce - 2 Tbsps.
- kosher salt - to taste
- pure ground black pepper - to taste
- Ingredients for Mustard Cracker:
- butter - 20 gms., melted
- cornstarch - 30 gms.
- egg white - 30 gms.
- kosher salt - to taste
- freshly ground black pepper - to taste
- Ingredients for Chive Oil:
- chive - 4 oz., fresh (do not blanch and shock)
- olive oil - 1 pint
Instructions
Procedure for Beet Tartare:
- Combine all and allow to marinate for 1 hour.
- Press into ring mold in one layer.
- Lift and finish plating.
Procedure for Mustard Cracker:
- Mix all until combined well.
- With palette knife, spread into desired mold.
- Bake at 325°F until golden brown.
Procedure for Chive Oil:
- Puree the 2 ingredients until green and thoroughly pureed (1-2 minutes on high speed).
- Strain through coffee filter. Season with kosher salt.
Other Components:
- Gold beet: Cook whole, starting in cold water. Slice and cut to resemble an egg yolk.
- Meredith Dairy Sheep & Goat Cheese: meredithdairy.com/our-products/marinated-cheese
- Mache lettuce: en.wikipedia.org/wiki/Valerianella_locusta
- Vinaigrette: Finish (on mache and gold beet) with your favorite vinaigrette (Chef's note: We made a Sherry vinegar and honey.)
