Beet Tartare

Ingredients

• 4 oz Beet, Sliced
• 2 oz Tomato Roma
• 1/2 tsp Onion Red, small dice
• 1/8 oz Chive
• 1 Ea Egg, Large
• 1/4 Ea Baguette French Partial Baked, sliced thin
• 1/4 Tbsp Balsamic Glaze

Preparation

1. Finely dice the beets, red onion and tomato. Mix together thoroughly with the balsamic glaze and a pinch of kosher salt.
2. Place the beet tartare in a large ring mold and refrigerate.
3. Coddle the egg for about 3 minutes in simmering water.
4. Crack the egg and place only the yolk on top of the beet tartare.
5. Grill the slices of baguette and plate while pulling the ring mold off. Garnish with fresh snipped chives.

• Servings: 1
• Type: Lunch, Appetizer
• Categories: Recipes, VOL 6 - ISSUE 2 • SPRING 2018
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