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.
- 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
- 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
- 6 each - Gherkins
- 1 each - French Baguette, sliced and toasted
- Pre-heat oven to 400 degrees
- Place whole beets in tinfoil, drizzle with olive oil, and wrap tightly
- Place wrapped beets on sheet tray and roast for 45 minutes or until cooked through when pierced with a pairing knife, reserve
- Once beets have cooled, peel beets with pairing knife and cut into small dice
- Cut roasted red pepper into small dice and combine with beets
- Mix in red onions, olives, capers, roasted garlic, lemon juice, Worcestershire powder
- Fold in hummus, Tabasco and check seasoning, refrigerate
- Cut yellow pepper into medium dice and place in blender
- Add mustard, roasted garlic and blend on slow speed to puree pepper
- Slowly stream in olive oil until all combined
- Add xthanum gum and blend on high speed for 1 minute
- Check consistency, if not thick enough add ¼ teaspoon more xthanum gum until desired consistency is achieved
- Season with salt and white pepper, and put in squeeze bottle
- Plating Method
- Place beet roasted beets in ring mold and pack tightly
- Remove ring mold
- Squeeze teaspoon of yellow pepper aioli on top, to mimic an egg yolk
- Serve with toast points and gherkin