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Chef Shanna O’Hea’s Beet “Tartare” Recipe from “207” on WCSH-TV NBC-6, Portland, Maine

April 15, 2014

Academe Chef/Owner Shanna Horner O’Hea prepared her Beet “Tartare” on Channel 6’s “207” on Wednesday, April 16th. The recipe for this playful appetizer appears below.

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Beet "Tartare" with Yellow Pepper Aoili
This savory, playful take on beef tartare is a delicious crowd pleaser.
Author:
Cuisine: Vegetarian/Vegan
Recipe type: Appetizer
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
Beet "Tartare"
  • 1 pound - Red Beets, roasted, peeled and small dice
  • 1 each - Red Peppers, roasted and small dice
  • 1 teaspoon - Capers
  • ½ each - Red Onion, small dice
  • 1 tablespoon - Niçoise Olives, chopped
  • 1 teaspoon - Roasted Garlic
  • 1 each - Lemon, juiced
  • ¼ teaspoon - Worcestershire powder
  • ¼ cup - Hummus
  • 3-4 dashes - Tabasco
  • To Taste - Salt & Fresh Cracked Black Pepper
Yellow Pepper Aioli
  • 1 each - Yellow Pepper
  • 1 teaspoon - Dijon Mustard
  • ½ cup - Extra Virgin Olive Oil
  • 1 teaspoon - Roasted Garlic
  • ½ teaspoon - Xthanum Gum
  • To Taste - Salt and White Pepper
Garnishes
  • 6 each - Gherkins
  • 1 each - French Baguette, sliced and toasted
Instructions
Method for Beet "Tartare"
  1. Pre-heat oven to 400 degrees
  2. Place whole beets in tinfoil, drizzle with olive oil, and wrap tightly
  3. Place wrapped beets on sheet tray and roast for 45 minutes or until cooked through when pierced with a pairing knife, reserve
  4. Once beets have cooled, peel beets with pairing knife and cut into small dice
  5. Cut roasted red pepper into small dice and combine with beets
  6. Mix in red onions, olives, capers, roasted garlic, lemon juice, Worcestershire powder
  7. Fold in hummus, Tabasco and check seasoning, refrigerate
Method for Aioli
  1. Cut yellow pepper into medium dice and place in blender
  2. Add mustard, roasted garlic and blend on slow speed to puree pepper
  3. Slowly stream in olive oil until all combined
  4. Add xthanum gum and blend on high speed for 1 minute
  5. Check consistency, if not thick enough add ¼ teaspoon more xthanum gum until desired consistency is achieved
  6. Season with salt and white pepper, and put in squeeze bottle
  7. Plating Method
  8. Place beet roasted beets in ring mold and pack tightly
  9. Remove ring mold
  10. Squeeze teaspoon of yellow pepper aioli on top, to mimic an egg yolk
  11. Serve with toast points and gherkin
Notes
This dish is vegan but can also be a great side dish for grilled steak and fish.

 

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About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.