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Red Beet Tartare Recipe
Courtesy of Executive Chef Sebastien Agez of Plein Sud in NYC: http://g.co/maps/q7qtu

3 Red Beets Medium Size, Peeled
1. Peel, dice roughly, and process in food processor until the raw beets are very fine.
2. With gloves on (or your hands will be tainted red), press the beets to get rid of the juice surplus, discard the juice surplus.

Tartare Mayonnaise
1 Egg Yolk
1 coffee spoon Dijon Mustard
1cup Canola Blended oil
Salt, Cayenne Pepper to taste
½ Oz White Wine Vinegar
1/2oz Chopped Capers
1/2oz Chopped Cornichons (Gherkins)
1/4 ozChopped Chives
1/4 oz Pine Nuts

1. Combine in a bowl egg yolk, mustard, salt and Cayenne Pepper. Then add slowly while stirring with a whisk the Canola Oil.
2. Once the Mayonnaise is done add Vinegar, Capers, Cornichons, Chives and Pine nuts.

Finition
1 oz Fourme d’Ambert or Roquefort
1 Bunch of Mache Salad lightly
Extra Virgin Olive Oil

1. Combine in a bowl the Red Beets, Tartare Sauce (to taste) and stir together.
2. Use a straight round mold and pour the Beet Mix into it and level up. 3. With a thin spatula put in center of the plate and unmold.
4. Sprinkle around the Blue Cheese and the Mache leaves. Drizzle with Olive oil.

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14 comments
 
so tiny but looks good!!!!!!!!!!!!
 
Beets are a vegetable that truly get much less respect than they deserve. When paired with contrasting flavors they can be quite unlike anything else on a plate. Sadly their strong and distinct flavor has a tendency to overpower anything they come in contact with, so people often avoid them. Thank you for posting a recipe that puts Beet's front and center.
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roasted beets are awesome
HJ BF
 
thats 2 die 4
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