Beet Tartare
Vegetarian friendly Tartare made with Orzo Pasta, Beets and Apple
Servings: 4
Adjust servings here:
Equipment
- 1 Hand blender
- serving ring or burger press
Ingredients
- 1 red beets (1)
- 1 red beets (2) for puree
- 1/2 apple
- 6 tbsp orzo
VINAIGRETTE
- olive oil
- 1/2 orange
- honey
- thyme
- mustard
- salt & pepper
TOPPING
- vegetable chips
- parsley
OPTIONAL
- sriracha mayonnaise
Instructions
- Bring water in a pot to boil. Add orzo and a bit of salt and cook for 8–10 minutes on medium-high heat.
- Discard the water, drain the orzo through a thin sieve and cool the pasta by rinsing it with cold water.
- Chop the apple into small dice.
- Chop the red beet (1) into small dice.
- Add the red beet (2) to a blender and blend until smooth.
- In a big bowl, combine all ingredients for the vinaigrette; orange juice, mustard, olive oil, honey, thyme, salt and pepper. Mix well.
- Add the apple dice to the dressing, let it soak for a few minutes.
- Add to the bowl the beet dice, the orzo and the beet puree. Mix all ingredients.
- Use a serving ring or burger press. Add roughly 4 tablespoons of the beet-orzo mixture. Press the lid evenly or use the back of a spoon to create an even surface.
- Break the vegetable chips into spiky pieces. Add the chips to the center, placing the tallest pieces in the center and smaller pieces around.
- Add 3 or 4 parsley leaves per tartare.
- OPTIONAL: Add a few drops of sriracha mayonnaise.