Beet Tartare
Beet Tahini, Raddichio, Daikon, Sumac Onions, Kosho Vinaigrette, Crostini, Tarragon Oil
Chef Harrison Parish of Roze Pony | Nashville, TN
Adapted by StarChefs | July 2026 | Photo: ALexander Zeren
INGREDIENTS
Kosho:
Yield: 1 quart
350 grams orange zest
150 grams Fresno peppers, seeded and chopped
100 grams red bell peppers, seeded and chopped
100 grams diced rhubarb
85 grams kosher salt
Kosho Vinaigrette:
Yield: 1½ quarts
500 grams cranberries
1 cup extra virgin olive oil
2 tablespoons ground ginger
½ cup orange juice
Roasted Beets:
Yield: 1 quart
8 red beets, trimmed and rinsed
½ cup extra virgin olive oil
Kosher salt
½ cup red wine vinegar
Beet Tahini:
Yield: 2 quarts
2 cups tahini
⅓ cup lemon juice
¼ cup beet juice
Kosher salt
Tarragon Oil:
Yield: 1 pint
¼ pound chives, cut into 2-inch batons
¼ pound tarragon, stemmed
1 pint grapeseed oil
Crostini:
1 loaf sourdough bread, chilled
Extra virgin olive oil
Za'atar
Sumac Onions:
Yield: 1 cup
1 red onion, brunoised
Kosher salt
Sumac
To Assemble and Serve:
Yield: 1 serving
Brunoise purple daikon
Lemon juice
Kosher salt
Torn radicchio
Extra virgin olive oil
Baby tarragon leaves
METHOD
For the Kosho:
In a food processor, combine orange zest, peppers, and rhubarb. Pulse until a paste-like consistency is achieved. Transfer to a mixing bowl. Stir in salt. Transfer to a glass jar. Cover with plastic wrap, pressing down so plastic wrap is directly touching surface of mixture. Add a weight to keep plastic wrap pressed against surface. Cover with a linen towel. Let sit 1 week at room temperature.
For the Kosho Vinaigrette:
Heat oven to 400°F. In a roasting pan, toss cranberries with oil and ginger. Roast 10 minutes, or until cranberries have color and burst. Transfer to a Vitamix Commercial blender. Add orange juice and 250 grams Kosho. Blend until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Roasted Beets:
Heat oven to 350°F. Place beets in a 4-inch-deep half hotel pan. Toss with oil to evenly coat. Season with salt. Add vinegar and 1 cup water. Cover with parchment paper and aluminum foil. Roast 2 hours, or until fork-tender. Let cool. Remove skin and cut into ¼-inch cubes. Transfer to an airtight container and refrigerate.
For the Beet Tahini:
In a food processor, combine tahini, lemon juice, and beet juice. Pulse to combine. With machine running, slowly stream in 2 cups cold water. Process until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Tarragon Oil:
Heat a rondeau over high heat.. In a Vitamix Commercial blender, combine herbs and oil. Blend on high until smooth. Carefully pour oil into hot pan. Remove from heat and let sit 10 seconds. Pour into a mixing bowl set over an ice bath. Let cool. Transfer to a nonreactive container and let sit until oil and solids begin to separate. Strain into an airtight container and reserve.
For the Crostini:
Heat oven to 325°F. Using a deli slicer, cut bread into 1/16 -inch-thick slices. Arrange on a parchment-lined sheet tray in a single layer. Drizzle with oil and sprinkle with za'atar. Bake 10 minutes, or until lightly browned and crispy. Let cool. Break into bite-sized pieces. Transfer to an airtight container and reserve.
For the Sumac Onions:
Weigh onions. In a mixing bowl, season onions with two-percent salt and one-perfect by weight of onions. Let sit 10 minutes. Transfer to an airtight container and reserve.
To Assemble and Serve:
In a mixing bowl, combine purple daikon with desired amount Roasted Beets, Sumac Onions, and Kosho Vinaigrette. Season with lemon juice and salt. Set aside. In a separate mixing bowl, toss radicchio with lemon juice, oil, and salt. Set aside. Place a 4-inch ring mold onto a small serving plate. Spoon 2 tablespoons Beet Tahini into mold. Spread into even layer. Top with seasoned Roasted Beets mixture. Carefully remove mold. Top with dressed radicchio and Crostini. Drizzle with Tarragon Oil. Finish with baby tarragon leaves.
