Maple Beet Tartare

TARTARE

• 3 beets, peeled and grated
• 1/2 Empire or Cortland apple, finely diced
• 1/2 French shallot, finely minced
• 2 tbsp maple syrup (preferably amber syrup for its rich flavour)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

GARNITURE

• 2 tbsp crumbled feta or 1 slice of goat’s cheese, such as Buchette
• 1 tbsp maple flakes
• Fresh herbs of your choice: basil, parsley, cilantro

TARTARE

1. In a bowl, combine the beet, apple, shallot, maple syrup, olive oil, Dijon, and balsamic. Season to taste with salt and pepper.
2. Place plastic wrap inside a ramekin. Place beet mixture in and press down with a spoon to compact it.
3. Turn ramekin over onto a plate. Lift gently so the “tartare” keeps its shape.

GARNISH

1. Garnish with the crumbled feta or round of goat cheese and the maple flakes. Sprinkle with fresh herbs.
2. Serve with toasted bread rounds. avec des croûtons de pain.