Crimson Beet Tartare

Crimson Beet Tartare

Recipe type: entree Yield: 2-4 Prep time: 25 mins Cook time: 46-60 mins Total time: 1 hour 11 mins

A clever rendition of traditional beef tartare using delicious, red BEETS

Ingredients:

GOLDEN BEET YOLK:
Golden beets
Salt
Garlic
Bay
Thyme
White vinegar
Water
500 g Golden beet juice
5 g Calcium sulphate
.25 g Xanthan

BEET TARTARE:
Roasted red beets
Shallot – finely diced
Chives – finely diced

BEET PUREE:
2 cups Beets
2 tbsp Balsamic vinegar
½ cup Grape seed oil
Salt
Pepper

HORSERADISH CRÈME FRAICHE:
500 g Crème fraiche
300 g Cream
100 g Horseradish
2 g Xanthan

Directions:

1. GOLDEN BEET YOLK:
2. Wrap all ingredients in foil and bake until tender.
3. Peel beets and juice. Reserve juice.
5. Place juice in blender and mix to create vortex. Add
6. calcium and xanthan. Pour into mold and freeze.
7. Unmold and place into alginate bath for 5 min.
8. Transfer into water bath for 1 min. Transfer into
9. grape seed oil for storage.
11. BEET TARTARE:
12. Roast large red beets on a bed of salt until fully
13. cooked. Allow to cool and peel. Chop for tartare. Mix
14. with shallots, chopped chives and just enough beet
15. puree to bind.
17. BEET PUREE:
18. Puree in blender until smooth.
20. HORSERADISH CRÈME FRAICHE:
21. Mix all ingredients in blender. DON’T OVERMIX.

Published on March 22, 2017 by Teri Williams