Beet Tartar
Chef Ken Oringer of Clio – Boston, MA
Adapted by

Beet Tartar Recipe from Ken Oringer on

Yield: 4 Servings


    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

  • 1 teaspoon diced shallots
  • 1 teaspoon chopped capers
  • ½ teaspoon wasabi
  • 1 teaspoon candied beets
  • 1 quail egg yolk

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.

   Published: September 2006