Recipes, re-invented from cooking shows
Beet Tahini Tartare with Pickled Apples
Prep. Time:
Baking Time:
Total Time:
45 minutes (including pickling time)
45 minutes (including pickling time)
Serves:
4 servings
This recipe forms part of a Top Chef ™ challenge where the contestants had to fill a table top with colorful, delicious components. This is our version of Dan's beet tartare.
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Ingredients
3 medium raw red beets, peeled and finely diced 3 tbsp tahini 1 Granny Smith apple, julienned 2 celery stalks, finely diced 1 large shallot, minced 3 tbsp apple cider vinegar 1 tbsp honey 2 tbsp olive oil 1 tbsp lemon juice Salt and pepper to taste Fresh dill for garnish
Method
Quick-pickle the apple: Combine apple julienne with 2 tbsp vinegar and honey. Let sit 30 minutes. Whisk tahini with lemon juice, olive oil, and remaining vinegar until smooth. Combine diced beets, celery, and shallot in a bowl. Drain pickled apples and fold into beet mixture. Add tahini dressing and toss gently. Season with salt and pepper. Let marinate 10 minutes before serving. Garnish with fresh dill.
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Instructions
Quick-pickle the apple: Combine apple julienne with 2 tbsp vinegar and honey. Let sit 30 minutes.
Whisk tahini with lemon juice, olive oil, and remaining vinegar until smooth.
Combine diced beets, celery, and shallot in a bowl.
Drain pickled apples and fold into beet mixture.
Add tahini dressing and toss gently. Season with salt and pepper.
Let marinate 10 minutes before serving. Garnish with fresh dill.
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Ingredients
3 medium raw red beets, peeled and finely diced
3 tbsp tahini
1 Granny Smith apple, julienned
2 celery stalks, finely diced
1 large shallot, minced
3 tbsp apple cider vinegar
1 tbsp honey
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Fresh dill for garnish
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