Beet Tartare
- 3 medium red beets
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 egg white
- 1 1/2 tablespoons prepared horseradish
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 cups Grapeseed oil
- kosher salt
- 1 1/2 cups all-purpose flour, plus extra for dredging
- 1/2 cup cornstarch
- 1 1/2 teaspoons salt
- 1 1/2 cups ice-cold club soda
- canola oil, for deep frying
- 2 large Vidalia onions
- all-purpose flour
- kosher salt
- chopped fresh chives
- fresh chervil leaves
- 2 ounces salmon roe
- Produce
- Beets, medium red (3)
- Chervil, fresh leaves (1)
- Chives, fresh (1)
- Vidalia onions, large (2)
- Seafood
- Salmon roe (2 ounces)
- Condiments
- Horseradish, prepared (1 1/2 tablespoons)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- All-purpose flour (1)
- Canola oil (1)
- Cornstarch (1/2 cup)
- Grapeseed oil (1 1/2 cups)
- Kosher salt (2)
- Kosher salt and freshly cracked black pepper (1)
- Olive oil, extra virgin (2 tablespoons)
- Salt (1 1/2 teaspoons)
- Drinks
- Club soda (1 1/2 cups)
- Lemon juice, fresh (1 1/2 teaspoons)
- Refrigerated
- Egg white (1)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published January 3, 2013 (1 month ago).
26 people saved this recipe.
