Chef Ken Oringer of Clio – Boston, MA
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

Beet Tartar:
• 8 red beets, roasted, peeled and chopped
• 1 teaspoon red wine vinegar
• 3 Tablespoons cassis
• 3 Tablespoons honey
• Salt and pepper
  
  Avocado Cream:
• ½ avocado
• 1 teaspoon lemon juice
• 1 teaspoon water
• Salt and pepper
  
  Apple Puree:
• 1 apple
• 1/3 cup apple juice
  
  Pistachio Croquant:
• 4 ounces butter
• 4 ounces sugar
• 4 ounces flour
• 1 cup toasted pistachios
  
  Garnish:
• 1 teaspoon diced shallots
• 1 teaspoon chopped capers
• ½ teaspoon wasabi
• 1 teaspoon candied beets
• 1 quail egg yolk

Method:
For the Beet Tartar:
Combine chopped beets, red wine vinegar, cassis, honey, salt and pepper. Mix until all ingredients are combined, and set aside.

For the Avocado Cream:
In a blender, cream the avocado, lemon juice and water until smooth. Add salt and pepper to taste. Keep aside.

For Apple Puree:
Peel and core the apple, then cut into small pieces. Place in pot with apple juice and cook until soft. Puree in the blender until smooth. Keep aside.

For the Pistachio Croquant:
Preheat the oven to 375°F. Cream butter and sugar and stir in flour to form a smooth dough. Spread on a silpat and bake for approximately 12 minutes. Remove from oven and top with pistachios. Once cooled, put “cookies” into a food processor and pulse until crumbly. Keep aside.

To Assemble:
Using a flat spatula, spread a thin layer of beet tartar on the bottom of a round plate. Arrange avocado cream, apple puree, pistachio croquant, diced shallots, chopped capers, wasabi, and candied beets in small piles around the outside rim of the tartar. Place the raw quail egg yolk in the center.