Chef Dalton Jones will show you how to make a beet tartare with classic French flavors. To keep it vegan, we used olive oil instead of an egg yolk. Dalton spent about three years at Husk in Nashville where he worked as a butcher and sous chef. Whether you are just trying to eat more vegetables or you are a vegan or vegetarian, you are going to enjoy this beet tartare. Deliciousness does not discriminate.
Beet tartare with potato chips
Vegan Beet Tartare
Chef Dalton Jones
Cook Time: 5 minutes
When cooking for clients, Dalton often does a beef tartare course. There is almost always a vegetarian, and so he will make a beet tartare as well. The last time he made this dish, the beef eaters came back and were like “Do you have any more of those beets? I loved the beef tartare but those beets were really good!”
When making tartares, there aren’t set ratios like there would be if you were baking something. It’s a little bit freeform and customizable to your own preferences. You need something acidic, something with fat, and an alium. The quantities given in the recipe are really just starting points. Once you have added and mixed everything, add more of anything that aligns with your tastebuds and what you like.
Ingredients List
1 cup of diced cooked beets
we diced up 2 normal sized roasted beets
1 tablespoon of olive oil
1/2 teaspoon pickled mustard seeds
You can use the method in this recipe
1 teaspoon diced cornichons
1/2 teaspoon finely brunoised shallot
1 teaspoon thinly sliced chives
1/2 teaspoon chopped capers
1 lime
Smoked Maldon sea salt, to taste
Or sub another flaky salt, because we do want the texture it brings as well as the flavor.
Potato chips
Prep
Cook beets or you can just buy already roasted ones in the store. We may or may not have used already cooked Love Beets in this video.
Chef Dalton Jones
How to Make Vegan Beet Tartare
Step 1
Add the diced beets to a mixing bowl. Add the olive oil and toss to coat the diced beets evenly.
Step 2
Add the pickled mustard seeds, diced cornichons, shallot, chives, and capers. Use a microplane to add some lime zest to the beets. Then add the juice from 1/4th of the lime to start. If you like more acid start with juice from 1/2 of the lime. Then add about 2 pinches of the smoked Maldon sea salt. Stir well to combine everything evenly. Taste. Add more of any of the ingredients if it suits your taste buds better.
Step 3
To plate, use a ring mold like Chef Dalton does in the video. Then arrange the chips around the tartare. Or you can just serve the tartare in a bowl with chips on the side.
Vegan Beet Tartare
Ingredients
- 1 cup of diced cooked beets
- 1 tablespoon of olive oil
- 1/2 teaspoon pickled mustard seeds
- 1 teaspoon diced cornichons
- 1/2 teaspoon finely diced shallot
- 1 teaspoon thinly sliced chives
- 1/2 teaspoon chopped capers
- 1 lime
- Smoked Maldon sea salt, to taste
- Potato chips
Instructions
- Add the diced beets to a mixing bowl. Add the olive oil and toss to coat the diced beets evenly.
- Add the pickled mustard seeds, diced cornichons, shallot, chives, and capers. Use a microplane to add some lime zest to the beets. Then add the juice from 1/4th of the lime to start. If you like more acid start with juice from 1/2 of the lime. Then add about 2 pinches of the smoked Maldon sea salt. Stir well to combine everything evenly. Taste. Add more of any of the ingredients if it suits your taste buds better.
- To plate, use a ring mold like Chef Dalton does in the video. Then arrange the chips around the tartare. Or you can just serve the tartare in a bowl with chips on the side.
Notes
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