Beet Tartare Recipe
Leave it to a renowned chef to take a classic French dish, render it meatless and make it look better than the original. Such is the case with Tyler Florence's Beet Tartare, from his new cookbook we're working our way through, Fresh.
Best of all, this beet dish is not your typical dollop of health food on a plate. There's tempura-fried onion and a horseradish sauce for dipping. If you've never loved beets but are willing to give them a fair second chance, now's a very good time.
Beet Tartare Recipe
Prep Time
1
hour
Cook Time
1.5
hours
Servings
0
servings
Ingredients
- 3 medium red beets
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 egg white
- 1 1/2 tablespoons prepared horseradish
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 cups Grapeseed oil
- kosher salt
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons salt
- 1 1/2 cups ice-cold club soda
- canola oil
- 2 large Vidalia onions
- all-purpose flour
- kosher salt
- chopped fresh chives
- fresh chervil leaves
- 2 ounces salmon roe
Directions
- Preheat the oven to 350°F. Wash and lightly scrub the beets. Pat them dry and place on a sheet of foil. Drizzle with 1 tablespoon of the olive oil and season well with salt and pepper. Wrap the foil tightly to form a packet, poking a few holes to allow steam to escape and place on a baking sheet. Roast for 1 hour, or until the beets are tender.
- Remove from the oven, and while still warm, carefully peel off and discard the skins. Place the beets in a food processor and add a little of the roasting liquid from the packet. Pulse 10 to 12 times, until the beets are finely chopped but still have some texture. Season with a drizzle of the remaining 1 tablespoon olive oil and with salt and pepper. Set aside.
- In a blender, combine the egg white, horseradish and lemon juice. Blend until creamy. Then, with the blender running, slowly drizzle in the grapeseed oil until the mixture emulsifies. Season with salt. Refrigerate until ready to use.
- Make the tempura batter. In a large mixing bowl, combine the flour, cornstarch, and salt. Make a well in the center and gradually pour in the club soda, whisking constantly and working your way from the center out to slowly incorporate the dry ingredients and form a smooth batter.
- Heat 3 to 4 inches of canola oil to 375ºF in a large pot. Peel the onions and cut each into 6 wedges. Separate the layers and discard the smaller inner layers. Working in small batches, dredge the “petals” in flour and then lightly coat in the tempura batter. Fry until crisp and golden, 4 to 5 minutes. Remove from the oil, drain on paper towels, and season with salt.
- To assemble, place the onion petals on a large platter cupped side up. Serve with spoonfuls of the beet tartare and dot with the horseradish aioli. Garnish with the chopped chives, chervil leaves and salmon roe. Season with flaky sea salt.
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