La Table's Beet Tartare
La Table's playful spin on beef tartare made with vibrant red beets.
Ingredients
- 4 cups Diced Cooked Beets *Tip: buy beets pre-cooked from grocery store *Or roast fresh beets, covered at 375F until tender (about 45min)
- 1 ripe avocado
- 1 lemon Juice and Zest
- 4 Tbsp Toasted Hazelnuts Halved
- 1 dash Tabasco
- 1 Granny Smith apple Diced
- 1 cup Frisée Lettuce Cleaned with the dark green leaves removed
- 1 cup crumbled goat cheese
- 4 Pieces Chives Cut into 1" batons
- 1 tsp Espellete pepper (optional)
Instructions
- Peel avocado and transfer to blender with lemon, tabasco and salt/pepper to taste.
- Blend until smooth and silky.
- In a small mixing bowl add beets and apples.
- Mix with avocado puree until combined, taste and adjust seasoning as needed.
- Transfer to ring molds or small bowls for service.
- Garnish with goat cheese and toasted hazelnuts.
- Toss frisee with salt, pepper, and a few drops of good olive oil.
- Finish the salad with the frisee and chive batons.
- Sprinkle the espellete pepper on top or around the plate for an added touch.
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