Sous Vide Beet Tartare with Whipped Goat Cheese and Chive Oil
Recipe courtesy of Michael Silva, WCCC, Executive Sous Chef, Royal Oaks Country Club (Houston, Texas)
Ingredients
- Ingredients for Beet Tartare Base:
- red beets - 2 ea., large, peeled
- soy sauce - 1 Tbsp.
- red miso paste - 2 tsp.
- balsamic vinegar - 1 tsp.
- sherry vinegar - 1 tsp.
- olive oil - 1 Tbsp.
- smoked paprika - 1/2 tsp.
- garlic powder - 1/2 tsp.
- onion powder - 1/2 tsp.
- Worcestershire - 1/2 tsp.
- thyme - 1 sprig
- salt - to taste
- cracked black pepper - to taste
- Ingredients for Whipped Goat Cheese:
- goat cheese - 100 gms.
- crème fraîche - 50 gms.
- salt - to taste
- lemon juice - splash
- Ingredients for Chive Oil:
- neutral oil - 1/2 cup
- chives - 1 bunch
- salt - pinch
Instructions
Procedure for Beet Tartare Base:
- Texture prep: Finely dice half of the beet into ⅛” cubes. Finely shred the rest using a fine grater or mandolin julienne.
- Marinate: Mix diced and shredded beets with soy sauce, miso, vinegars, olive oil, paprika, garlic powder, onion powder, Worcestershire, and thyme. Vacuum seal in a flat layer.
- Sous vide cook at 185°F for 1 hour.
- Post-cook: Chill in an ice bath immediately. Drain, pat dry, and adjust seasoning if needed.
Procedure for Whipped Goat Cheese:
- Blend goat cheese and cream until smooth and airy.
- Adjust seasoning and acidity to brighten slightly.
Procedure for Chive Oil:
- Blanch chives for 10 seconds, then shock in ice bath.
- Pat dry and blend on high with oil until deep green.
- Strain through cheesecloth or fine mesh. Chill.
Assembly:
- In a shallow bowl, add a spoon of chive oil to the base.
- Use a ring mold to shape about 2 ounces of beet tartare on top.
- Pipe or spoon a quenelle of whipped goat cheese over the tartare.
- Garnish with a chive baton.
