Beet TartareSure, I could call this a salad but as we all know - you don’t make friends with salad. You know how you make friends? By serving them delicate little spoonfuls of fresh, zesty heaven and by calling it something like beet tartare. That’s how. Oh and a little bit of business here - ‘brunoise’ means very small dice, there is nothing particularly wrong with saying ‘very small dice’ but I have always been a fan of succinctness. Besides, we are all professionals here, right? Ingredients1/3 cup fennel - brunoise1/3 cup cucumber - brunoise1 tsp olive oil1 tsp lemon juice1 tsp prepared horseradish1 tbsp fresh mint leaves - mincedsalt and pepper to taste1/3 cup beet - peeled, grated, minced1 tsp olive oil1/4 tsp dijon mustard1/4 tsp orange juicesalt and pepper to tasteMethod1. Combine first group of ingredients in a bowl. Season and mix.2. In a separate bowl, combine second group of ingredients. Season and mix.3. Plate in layers. Do not mix the two bowls together. NotesBeets bleed their color all over anything they come in contact with. It is unstopped and unavoidable. The only solution is to keep beets in quarantine until the final plating stage. If you mix the two bowls the rapture will not suddenly descend upon us but you will have a pink mess on your hands. For presentation sake you want to keep them separated, if you don’t care about that (gasp!) then go crazy. Also I just want to mention that the plates I use in my pics are not expensive. I get my plates at ‘La Soupiere’ which is a great kitchen shop on Mont Royal here in Montreal. On their second floor they always have really pretty plates on sale and heavily discounted. Hot tip if you want to get fancy!
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Beet Tartare

Sure, I could call this a salad but as we all know - you don’t make friends with salad. You know how you make friends? By serving them delicate little spoonfuls of fresh, zesty heaven and by calling it something like beet tartare. That’s how. Oh and a little bit of business here - ‘brunoise’ means very small dice, there is nothing particularly wrong with saying ‘very small dice’ but I have always been a fan of succinctness. Besides, we are all professionals here, right?
 

Ingredients

1/3 cup fennel - brunoise
1/3 cup cucumber - brunoise
1 tsp olive oil
1 tsp lemon juice
1 tsp prepared horseradish
1 tbsp fresh mint leaves - minced
salt and pepper to taste

1/3 cup beet - peeled, grated, minced
1 tsp olive oil
1/4 tsp dijon mustard
1/4 tsp orange juice
salt and pepper to taste

Method

1. Combine first group of ingredients in a bowl. Season and mix.
2. In a separate bowl, combine second group of ingredients. Season and mix.
3. Plate in layers. Do not mix the two bowls together.

Notes

Beets bleed their color all over anything they come in contact with. It is unstopped and unavoidable. The only solution is to keep beets in quarantine until the final plating stage. If you mix the two bowls the rapture will not suddenly descend upon us but you will have a pink mess on your hands. For presentation sake you want to keep them separated, if you don’t care about that (gasp!) then go crazy. Also I just want to mention that the plates I use in my pics are not expensive. I get my plates at ‘La Soupiere’ which is a great kitchen shop on Mont Royal here in Montreal. On their second floor they always have really pretty plates on sale and heavily discounted. Hot tip if you want to get fancy!

puffybird.tumblr.com