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Beet Tartare with Crunchy Radishes by Zineb Hattab

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
45MIN

Ingredients

Aquafaba: 1 Can cooked chickpea water

White balsamic vinegar: A splash

Salt: To taste

Rapeseed oil: As required

Beetroots: 100g grated cooked beet

Baby leeks: 30g, sweated

Hazelnuts: 30g toasted and chopped

Pears: 30g pear mayo

Tofu: 30g caramelised tofu

Extra virgin olive oil

Salt

Lemon juice

Mayonnaise: 35g vegan mayo

Pears: 25g dry pear cream

Radishes: 10pc round radish slices

Olive oil

White balsamic vinegar

Salt

Lemon zest

Lime: Dried

Dill: Chopped

Zineb Hattab, executive chef and owner of vegan fine-dining restaurant Kle in Zurich, Switzerland, will teach you all the tips, tricks and techniques required to make one of her favourite dishes, beet tartare with crunchy radishes.

Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes. 

 

 

01.

Start by making a vegan mayo:

Add a pinch of salt and a drizzle of white balsamic vinegar to the chickpea water and blend with a hand blender, slowly drizzling in the oil whilst moving the mixer up and down. As the liquid becomes heavier, increase the speed of the blender and add the rest of the oil until the emulsion becomes thick and shiny. Season with salt.

 

Beet Tartare_Vegan Mayo
02.

To make the dry pear mayo

Whisk the vegan mayonnaise and the dry pear cream until well incorporated.

Beet Tartare_Step two
03.

Pan fry the tofu

Pan fry two slices of smoked tofu, cubed, in rapeseed oil, and caramelise with sweet soy sauce, until brown and crunchy.

 





 

Beet Tartare_Step three
04.

Sweat the leeks

Cut and thinly slice clean leeks, lengthwise, and pan fry in oil with a pinch of salt over low heat until soft.

 

 

 

Beet Tartare_step four
05.

Beet tartare

Mix all ingredients in a big bowl and season to taste.

Beet Tartare_Step five
06.

Radish slices

Create a fan by overlapping thin slices of radish and season generously.

Beet Tartare_Step six
07.

Add the lemon zest, dry lime powder and dill.

 

 

Beet Tartare_Step seven
08.

Place on top of tartare.

Beet Tartare_step eight

Learn how to make beet tartare with crunchy radishes with this exclusive recipe from vegan fine-dining chef Zineb Hattab at Kle in Zurich.

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