K-J Recipe: Beet Tartare

From the kitchen at Partake by K-J directly to you, here is the recipe of one of our guests’ favorite dishes:

Beet Tartare, Black Sesame, Ume Plum, Shiso
Paired with Kendall-Jackson Vintner’s Reserve Pinot Noir

Serves 4

For the beets (roasted, tartare & purée):

4 (1½ lbs.) medium red beets
3 Tbsp. olive oil
Kosher salt
1 tsp. black sesame seeds, toasted (for garnish)
16 leaves mizuna (for garnish)
Edible flowers (for garnish)
Micro-shiso or 4 shiso leaves, julienne (for garnish)

Directions

Preheat oven to 400⁰F.

If the greens are attached to the beets, remove and discard. Place the beets in a roasting pan; rub with 2 tablespoons olive oil and sprinkle with 1 tablespoon salt. Pour ¾ cup water into the bottom of the pan and cover tightly with aluminum foil. Roast for approximately 45 minutes, or until the beets are tender (a small knife should pass easily through the center of each beet). Once the beets are cooked through, remove from oven and allow to cool slightly in the covered roasting pan. (The steam in the roasting pan will help loosen the skin of the beets making them easier to peel). While still warm, peel the beets by rubbing the skin off with paper towels.

Using an apple corer, cut beets into cylinder shapes. Cut each cylinder to 1½ inches in length and reserve cylinders.

Place half of the beet scraps (approximately 5 ounces) into a meat grinder or chop finely (as you would beef for tartare). Dress with ume plum vinaigrette and reserve.

Place the remaining beet scraps in a blender with ½ cup of water, 1 tablespoon oil and 1 teaspoon salt. Blend until smooth.

To serve: Spoon the puree on a serving plate and top with beet cylinders and small spoonfuls of the beet tartare. Garnish with black sesame seeds, mizuna, edible flowers and shiso.

For the ume plum vinaigrette: