This dish was actually inpsired by the glass potato chips that I made a while ago. As pretty as the glass potato chips were, I thought they would be even prettier in red, like a piece of stained glass, and what better way to show case this glass than with a beetroot tartare. The tartare was deliciously dressed with the fragrant aroma from lemon myrtle, dill and verjus. As I'm not a big fan of goat cheese, the zesty labneh was the perfect creamy element to complete the dish for me. For goat cheese lovers however, this dish would be equally amazing paired with goat cheese instead.
Difficulty: Medium
Time: 2.5 hrs
Serves: 2
Ingredients
Beetroot Tartare
- 500g beetroot peeled and cut into large pieces
- 1 tbsp verjus
- 1 tbsp olive oil
- 1 tsp fresh chopped dill
- 1 tsp lemon myrtle
- salt
- pepper
Beetroot Glass
- 1 cup beetroot cooking liquid
- 1.5 tbsp potato starch
Labneh Mousse
- 4 heaped tbsp labneh
- 2 tbsp milk
- 1/2 tsp lemon zest
- salt
Labneh Tartare Base
- 2 heaped tbsp labneh
- 1/2 tsp lemon myrtle
- salt
Garnish
- beetroot powder
- fresh dill
Method
1. Put the beetroot in a saucepan with just enough water to cover. Add a pinch of salt and bring to boil, then reduce the heat to simmer for about 25 minutes until it's softened and cooked through. Set aside the cooked beetroot and let the beetroot cooking liquid to cool completely.
2. Pre-heat the oven to 75 degrees. Add 1.5 tbsp of the potato starch to 1 cup of cooled beetroot cooking liquid in a small saucepan. Bring it to boil on the stove and whisk continuously until it forms into a glue like texture.
3. Line a baking tray with baking paper and spread the beetroot mixture onto the baking paper to the size and shape you want for garnish later. Put it in the oven and cook for at last 1 hour. Check to see if it's hard and solid, cook for further 15-30 minutes until it's fully dried. Take it out and leave it to cool.
4. Cut the cooked beetroot into 0.3cm cubes, add it into a bowl with the dill, verjus, lemon myrtle, salt, pepper and olive oil. Mix well and let it marinade.
5. Add the milk to the labneh and mix until it's the texture of thick cream. Add the lemon zest and salt and mix well. Place it into a piping bag if you intend to pipe it like the photo. Or you can simply spoon it on the tartare later.
6. For the labneh tartare base, mix the lemon myrtle, labneh and salt in a bowl and set aside.
7. To assemble, spoon the labneh tartare base onto the middle of the plate inside a ring mould, top with half of the beetroot tartare mixture. Pipe on the labneh mousse, sprinkle with beetroot powder, then finish the garnishing by placing some fresh dill and a piece of the beetroot glass on top. Enjoy with the additional beetroot glass as a cracker.
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