Beet Tartare with Tofu and Green Pea Sauce
Appetizers • Author's
Description
The closest analogy to this strictly vegan tartare from Chef John Smith is the well-known beet salad with feta cheese and walnuts. However, the tofu, which plays the role of feta here, lacks the creaminess and saltiness typical of brined cheese. Therefore, the flavor of the dish leans more towards freshness than density: the contrast with the sweet beetroot is provided by the lively green peas with a menthol hint of fresh mint, transformed into a sauce, while lemon zest in the dressing contributes the aroma, and the tofu serves as a neutral backdrop for everything else.
Ingredients
- Beetroot 10 oz
- Frozen green bean pods 0 oz
- Edamame Beans 0 oz
- Walnuts 0 oz
- Tofu 0 oz
- Grapeseed Oil 2 spoons
- White Balsamic Cream 1 tablespoon
- Citrus Zest Mix 1 tablespoon
- Mint 3 sprigs
- Herbs to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the beetroot. Cut it into small cubes.
Step 2
Drizzle with grapeseed oil and bake in the oven at 355°F for 15–20 minutes. Allow to cool.
Step 3
Prepare a sauce from green peas. Blanch the peas in boiling water, then immediately transfer them to cold water.
Step 4
Blend 2/3 of the green peas with the mint leaves until smooth.
Step 5
Add the remaining grapeseed oil, finely grated lemon zest, salt, and pepper to the puree, and mix well.
Step 6
Place a small amount of pea sauce at the bottom of the plate. Set a ring mold on top and fill it with beet tartare, then drizzle with balsamic.
Step 7
On the surface of the tartare, arrange the edamame beans, the remaining blanched green peas, and the diced tofu.
Step 8
Carefully remove the metal mold.
Step 9
Garnish the finished tartare with herbs.
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