Beet Tartare

Ease of Preparation: Medium

Yield: 6-8, as an appetizer

Beet Tartare

This is a veggie version of an all-time favorite dish. Earthy, ruby-red beets are pickled to add sweet and sour notes, then bound with sour cream and traditional tartare garnishes.

Ingredients:

Pickling Liquid:

• 2 cups (470 ml) water
• 2 cups (470 ml) apple cider vinegar
• 1 tablespoon (15 ml) salt
• 1 tablespoon (15 ml) sugar
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 sprigs dill
• 1 teaspoon (5 ml) black peppercorns
• 1 teaspoon (5 ml) coriander seeds
• ½ teaspoon (2.5 ml) ground nutmeg
• 2 cloves garlic
• 2 teaspoons (10 ml) Marmite

Beets:

• 4 large red beets
• 4 cups (950 ml) pickling liquid (see recipe)

Assembly:

• 2 small shallots
• 8 gherkins
• ¼ cup (60 ml) sour cream
• ¼ teaspoon (1.25 ml) Dijon mustard
• Salt and pepper
• Hot sauce
• Root vegetable chips, to garnish
• Chives, finely chopped, to garnish

Method:

For the Pickling Liquid:

In a large pot, combine the water, vinegar, salt, and sugar, and bring to a boil.

Lower the heat to a simmer and add the thyme, rosemary, dill, peppercorns, coriander seeds, nutmeg, garlic, and Marmite.

Remove the mixture from the heat and allow to steep.

For the Beets:

Place the beets into a medium-sized saucepan. Cover with cold water.

Bring to a simmer and cook beets until tender all the way through, roughly 1 hour.

Peel the beets and cut into small dice. Reserve half of the diced beets.

Place the other half the diced beets in a non-reactive container and strain the Pickling Liquid over until covered. Allow to sit for 2 hours.

Strain the beets and discard the liquid.

To Assemble:

Finely mince the shallots and gherkins. Place into separate bowls and reserve.

In a small bowl, combine the sour cream and Dijon. Mix until well combined and set aside.

Place the pickled and unpickled beets in a medium sized, chilled bowl. Season well with salt and pepper.

Add hot sauce to taste.

Gently mix in the shallots and gherkins, until well combined.

Stir in the sour cream mixture until well combined.

Place a ring mold on a chilled plate.

Carefully spoon a portion of beet mixture into the mold, patting it down so it’s flat and even.

Remove the ring mold.

Garnish the disc of beet tartare with the root chips and chopped chives on top.

Repeat with the remaining mixture and serve immediately.