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a bowl with vegetables

Rosewood Winery's Beet Tartare

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Ingredients
  

  • 1 Egg white beaten
  • 2 cups Kosher salt
  • 3 Beets medium
  • 2 tbsp Dijon mustard
  • 1 tbsp Chèvre
  • 3 tbsp Capers plus juice
  • 1 Lemon zested
  • 1 Radish sliced thin
  • 1 Belgium endive
  • ½ handful Roquette

Instructions
 

  • Preheat oven to 375°.
  • Beat egg white and mix well with kosher salt.
  • Place beets in a baking pan and cover in moist salt mixture, bake 1 hour.
  • Remove salt crust and let cool (you can omit steps 1-4 and use boiled beets).
  • Grate beets into a mixing bowl using a box grater.
  • Mix beets with, Dijon, capers, lemon zest & caper juice to taste
  • Using a ring mold, spoon 1 cup of beets onto a plate.
  • Add garnish of radish, chèvre and roquette.
  • Wrap endive around the outside of the ring mold.
  • Carefully remove ring mold, ensuring the endive stays wrapped around the beet tartare.

Notes

TIP: A ring mold is your secret to elegant-looking meals. You can find an adjustable ring mold on Amazon or at your local kitchen supply store.