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Chef Shanna O'Hea from Kennebunk's Academe has a recipe for a playful, vegan friendly take on beef tartare. It's a beet tartare with yellow pepper aioli. 207

Just in time for warm weather, we have a playful, vegan-friendly take on beef tartare. Chef Shanna O'Hea from Kennebunk's Academe shares her recipe with beet tartare with yellow pepper aioli.

More information: Academe at the Kennebunk Inn

Shanna and her husband also run: Maine Lobster Pot Pie

The two were also featured in the: Boca Bachannal

RECIPE:

Beet "Tartare" with Yellow Pepper Aioli

Serves 6

1 pound Red Beets, roasted, peeled and small dice

1 each Red Peppers, roasted and small dice

1 teaspoon Capers

1/2 each Red Onion, small dice

1 tablespoon Niçoise Olives, chopped

1 teaspoon Roasted Garlic

1 each Lemon, juiced

1/4 teaspoon Worcestershire powder

1/4 cup Hummus

3-4 dashes Tabasco

To Taste Salt & Fresh Cracked Black Pepper

Yellow Pepper Aioli

1 each Yellow Pepper

1 teaspoon Dijon Mustard

½ cup Extra Virgin Olive Oil

1 teaspoon Roasted Garlic

1teaspoon Xthanum Gum

To Taste Salt and White Pepper

6 each Gherkins

1 each French Baguette, sliced and toasted

Method

· Pre-heat oven to 400 degrees

· Place whole beets in tinfoil, drizzle with olive oil, and wrap tightly

· Place wrapped beets on sheet tray and roast for 45 minutes or until cooked through when pierced with a pairing knife, reserve

· Once beets have cooled, peel beets with pairing knife and cut into small dice

· Cut roasted red pepper into small dice and combine with beets

· Mix in red onions, olives, capers, roasted garlic, lemon juice, Worcestershire powder

· Fold in hummus, Tabasco and check seasoning, refrigerate

Method for Aioli

· Cut yellow pepper into medium dice and place in blender

· Add mustard, roasted garlic and blend on slow speed to puree pepper

· Slowly stream in olive oil until all combined

· Add xthanum gum and blend on high speed for 1 minute

· Check consistency, if not thick enough add ¼ teaspoon more xthanum gum until desired consistency is achieved

· Season with salt and white pepper, and put in squeeze bottle

Plating Method

· Place beet roasted beets in ring mold and pack tightly

· Remove ring mold

· Squeeze teaspoon of yellow pepper aioli on top, to mimic an egg yolk

· Serve with toast point and gherkin

Special Notes: This dish is vegan but can also be a great side dish for grilled steak and fish

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