Tartare of Fresh Beets and Pistachios with Thyme Goat Cheese Cream
I pound Fresh beets or 3 medium size bulbs
6 ounces Coarsely chopped pistachios
½ teaspoons Chopped garlic (almost like puree)
3 tablespoons Cumin powder
3 tablespoons Fresh tomato puree (for a small tomato, chopped very thin
2 tablespoons Cilantro, chopped
2 tablespoons Mint, chopped
6 tablespoons Red wine vinegar
5 tablespoons Pistachio oil
1 small Bunch of baby arugula
Goat Cheese Cream
6 ounces Goat cheese log
½ cup Raw milk
¼ cup Heavy cream
2 tablespoons Olive oil
1 teaspoon Chopped fresh thyme
½ teaspoon Garlic powder
Cook the beets for 1 hour 30 minutes in salted water (al dente, cool and peel and brunoise).
Reserve at room temperature.
While beets are cooking, prepare Goat Cheese Cream. In a small bowl, mix goat cheese, milk, cream, olive oil, thyme, garlic, and salt and pepper to taste. Mix well until smooth, like cream. Reserve at room temperature.
In a large bowl, mix the beets, pistachios, chopped garlic, cumin powder, tomato puree, cilantro, mint, red wine vinegar, pistachios oil and salt and pepper, to taste.
In the center of 5 plates, center 5 stainless steel forming rings, 3 inch in diameter. Divide the beet tartare into the five forming rings. Add the goat cheese cream around the perimeter. Add a couple of arugula leaves for decoration.
Serve with toasted country bread.
Owner of Café de la Presse and Blanc et Rouge and Herlen Place Wine Bars, San Francisco
Co-owner of Aquitaine Wine Bistro, San Francisco; Millésime, New York
Member – Maître Cuisinier de France (Master Chef of France)
Recipient of Chevalier du Merite Agricole (Knight of the Order of Agricultural Merit)