Duo Of Betabel Tartare Recipe

Trim and peel the 3 medium red beets. Place them in a medium saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 25–35 minutes depending on size. Drain and let cool slightly until handleable.

While the beets cook, combine 1 cup apple cider vinegar, 1 cup water, 2 tbs sugar, 1 tsp kosher salt, 1 tsp whole black peppercorns and 1 bay leaf in a small saucepan. Bring to a simmer, stirring to dissolve the sugar and salt, then remove from heat.

When cooked beets are cool enough to handle, slice them into 1/4-inch rounds or cut into 1/4-inch dice if you prefer a chunky tartare texture. Pack the beet slices or dice into a heatproof jar or container and pour the warm pickling brine over them so they are fully submerged. Let cool to room temperature, then refrigerate at least 2 hours, preferably overnight, to develop flavor.

Peel the raw golden beet and finely dice it to match the size/texture you want for the tartare (about 1/8–1/4-inch dice). Pat dry on paper towels to remove excess moisture.

In a small bowl combine the diced raw golden beet, 1 finely minced shallot, 1 tbs snipped chives, 1 tsp extra-virgin olive oil, 1 tsp lemon juice, a pinch of salt and 1/4 tsp freshly ground black pepper. Gently toss to combine and taste; adjust salt or lemon to brighten. Keep chilled until assembly.

Place the avocado, 4 mandarin segments, 1/2 thinly sliced daikon or watermelon radish (reserve a few thin slices for garnish), 1/2 minced jalapeño, 2 tbs fresh lime juice, 1 tsp honey, 2 tbs extra-virgin olive oil, 1/4 tsp dry mustard, 1/2 tsp kosher salt and 1/4 tsp black pepper into a blender or food processor.

Blend until smooth, adding cold water 1 tablespoon at a time to reach a silky but spoonable dressing (about 1–2 tbs total). Taste and adjust lime, salt or honey as needed. Chill until ready to use.

Remove 2 pickled red beets from the refrigerator and dice one into small matchsticks or small dice for garnish. Reserve a couple of thin slices for plating.

Plate the Duo of Betabel Tartare

On each plate (serves 4), place a small ring mold (or free-form): fill half of the ring with the chilled raw golden beet tartare and press lightly to compact. Fill the other half with a mound of the pickled red beet (drained) to create the visual 'duo' contrast.

Spoon 1 to 1 1/2 tablespoons of the mandarin-radish-lime-avocado-jalapeño dressing alongside or over a portion of the tartare—avoid drowning the beets; you want a bright ribbon or dot of dressing for flavor and color.

Arrange reserved thin radish slices and a couple pickled beet slices on the plate for height. Scatter toasted pepitas and microgreens or baby arugula around and over the tartare. Sprinkle flaky sea salt lightly and garnish with a few cilantro leaves if using.

Finish with a small drizzle (about 1/2 tsp) of extra-virgin olive oil and a quick grind of black pepper. Serve immediately while dressing is fresh and beets are chilled.