Light up some charcoal and cook beets inside the embers. Once the beets are cooked, peel them, cut them in large, even cubes and keep the trimmings.
From the cubes of beets make a fine concasse, preserve in the fridge.
Discover how to make chef Andrea Marchesin's beef and beet tartare here.
Marchesin, of Toscana Divino (Miami), showcases local and seasonal ingredients in his open-plan Italian kitchen.
Here he shares the recipe for his take on a classic tartare, combining umami beef and earthy beetroots.
The dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi-culinary exchange of restaurants' recipes between the U.S. and Latin America, when it was cooked by chef Renzo Garibaldi of Osso (Perù)