CHIOGGIA BEET TARTARE WITH VEGAN EGG YOLK

image MAKES 5 SERVINGS

THIS RECIPE COMES FROM a vegan dinner collaboration that Field Roast did at Orfeo restaurant in Seattle with chef Kevin Davis. Our “hit it out of the park” dish was this beautiful beet tartare that we all ended up talking about (and craving!) for weeks to follow. We assembled the tartare by layering the Chioggia beets in a ring mold, but if you don’t have one at home, simply slice off the top and bottom of an aluminum can and use it exactly the same way: your tartare will be just as pretty.

½ vegan baguette, sliced ¼-inch thick and brushed with olive oil

1 tablespoon sea salt, plus more for garnish

2 medium-size Chioggia beets, cleaned

¼ cup water

1½ teaspoons Follow Your Heart vegan egg

2 tablespoons freshly squeezed lemon juice

2 teaspoons Dijon mustard

1 teaspoon vegan Worcestershire sauce

2 teaspoons Champagne vinegar

2 tablespoons olive oil, plus more for serving

1 small shallot, minced

1 sprig parsley, large stems removed, minced

2 cornichons, minced, plus more for serving, if desired

Leaves from 1 sprig oregano

2 tablespoons capers

Freshly ground black pepper

OPTIONAL GARNISH

1 tablespoon Vegg vegan egg

¼ cup cold water

EQUIPMENT

5 (3-inch) ring molds (see headnote)

1. Preheat the oven to 350°F. Arrange the baguette slices on a baking sheet. Bake for 8 to 10 minutes, or until the slices are crispy. Remove from the pan and set aside.

2. In medium-size pot over high heat, bring 6 cups of water and the salt to a boil. Add the beets and cook for 30 minutes. Drain the beets and allow to cool for at least 15 minutes before peeling. Peel and transfer the beets to the fridge to fully cool, about 2 hours.

3. In a blender, blend together the ¼ cup of water and vegan egg, lemon juice, Dijon, Worcestershire, and Champagne vinegar. While blending, slowly drizzle in the olive oil, allowing the mixture to emulsify. When the oil is fully combined, stop the blender and set the mixture aside.

4. Remove the beets from the fridge and mince roughly. In a large mixing bowl, combine the beets, blended dressing, shallots, parsley, cornichons, oregano, and capers. Fold the mixture together gently. Spoon the beet mixture into a 3-inch ring mold and press down to form a puck shape that is about 1-inch thick. Repeat for additional servings.

5. Serve with additional cornichons, if using, and toasted baguette slices. Garnish with black pepper and sea salt and a drizzle of good olive oil. You can also garnish with a small amount of the Vegg blended with cold water, to serve as a vegan egg yolk.