Beet Tartare with Avocado Mousse and Citrus Tapenade

February 7th, 2014 by Erin Gennow
Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Citrus Tapenade

This impressive looking vegan dish is great for entertaining.  While it is a bit time consuming, most of the dish can be made 2-3 days in advance.  And most of the time is hands off.  Plus, you can serve it cold or at room temperature.  Assembly can be done up to an hour before serving, thanks to the lime juice in the Avocado Mousse, which helps prevent browning.

The dish is also versatile.  Use this as a healthy light main entrée.  Or, forgo the bed of Herb Barley with Pistachios for an elegant first course.  Want a salad course instead?  Serve it on a bed of baby arugula dressed in lemon vinaigrette, rather then the barley.

Prep Time: 60 minutes

Cook Time: 1 to 1 ½ hours, largely unattended

Total Time: 1 ½ to 2 hours

Serves: 4 main entrees

Ingredients

Beet Tartare

1 lb. baby beets

1 teaspoon cider vinegar

1 orange – zest and juice

2 tablespoon olive oil

2 teaspoon dried thyme

1 teaspoon fine sea salt, or to taste

Freshly ground black pepper

Avocado Mousse

1 avocado

1 lime, zest and juice

¼ teaspoon fine sea salt, or to taste

Generous seasoning of freshly ground black pepper

Citrus Olive Tapenade

¼ cup Kalamata olives, minced

1 tablespoon capers, minced

1 orange – zest, juice, and half of segments (reserve remaining segments for another use)

½ teaspoon dried thyme

1 tablespoon extra virgin olive oil

Fine sea salt, if needed

Herb Barley with Pistachios

1 ½ cup barley

¼ cup fresh dill, chopped

¼ cup chopped chives, or minced scallions (mainly green part)

½ cup pistachios, coarsely chopped

¾ teaspoon fine sea salt

Equipment

Knife

Aluminum Foil

Baking Sheet

Food Processor, or blender – optional but helpful

Small pot, with lid

Ring mold (biscuit cutter works great, I used the ring from a quart size canning jar), optional – for presentation only

Dish for beet tapenade

Dish for avocado mousse

2 large spoons for making the mousse quenelle

4 serving plates

Process

Start the Beet Tartare

Preheat the oven to 400°F.  Wash the beets and wrap them in aluminum foil.  Set the wrapped beets on a baking sheet.

Roast the beets for about 45 minutes to 1 hour, until a fork easily pierces the beet.

When the beets are cooked, open the foil and allow the beets to cool enough so you can handle them.

Herb Barley with Pistachios

Dill, Green Onions and Pistachios for Barley

Dill, Green Onions and Pistachios for Barley

While the beets are roasting, start the barley.

Rinse 1 ½ cups of barley, and place it in a small pot with 2 cups of water.  Add in ½ teaspoon fine sea salt.  Bring the barley to a boil, then reduce to a simmer, cover, and let simmer for about 45-50 minutes.  Check if additional water is needed during the last 10 minutes of cooking.

Let the barley rest, covered, for 10-15 minutes before serving.

While the barley cooks, prep the remaining ingredients for the barley.

Coarsely chop ¼ cup fresh dill.  Coarsely chop ¼ cup chives (or mince the greens of scallions).  Coarsely chop ½ cup pistachios.  Set aside.

After the barley has rested, stir the dill, chives and pistachios into the barley.

The barley can be made 2-3 days ahead, without the herbs and nuts.  Store in an airtight container in the refrigerator.  Reheat in the microwave (if serving at room temperature), and then add in the herbs and nuts, just before serving.  If serving cold, no need to reheat.

Herb Barley with Pistachios

Herb Barley with Pistachios

Citrus Olive Tapenade

Ingredients for Citrus Tapenade

Ingredients for Citrus Tapenade

While the beets are roasting and the barley is simmering, make the tapenade.

Mince ¼ cup Kalamata olives and add them to a small bowl.

Mince 1 tablespoon capers, and add them to the bowl with the olives.

Add ½ teaspoon dried thyme to the minced olives and capers.

Zest the orange and add it to the dish with the minced olives and capers.

Cut the pith off the orange, squeezing any juice from the pith into the dish with the olives.  Supreme the orange, cutting out the individual segments (directions here).  Do this over a bowl to collect the juice.  Pour the juice into the olive mixture.

Mince half the orange segments and add them to the bowl with the olive mixture.  Reserve the remaining segments for another use.

Add 1 tablespoon extra virgin olive oil to the olive citrus tapenade.  Stir to combine.  Taste for seasoning and add additional fine sea salt if necessary.

Citrus Olive Tapenade can be made up to 3 days ahead.  Store in an airtight container in the refrigerator.  Bring to room temperature before serving.

Citrus Olive Tapenade

Citrus Olive Tapenade

Finish the Beet Tartare

Peel the beets and finely chop them.

Season the beets with 1 teaspoon cider vinegar, zest and juice of 1 orange, 2 tablespoons olive oil, 2 teaspoons dried thyme, ½ teaspoon fine sea salt and freshly ground black pepper.  Fold gently to combine.  Taste and add more sea salt or vinegar if needed.

Beet Tartare can be made 2-3 days in advance.  Store in an airtight container in the refrigerator.  Bring to room temperature before serving.

Beet Tartare

Beet Tartare

Avocado Mousse

Just before assembling and serving make the Avocado Mousse.

Peel and pit the avocado and add it to the bowl of a food processor.  Add the zest and juice of 1 lime.  Add in ¼ teaspoon fine sea salt and a generous amount of freshly ground black pepper.  Process until smooth and creamy.  Taste for seasoning and add more salt or lime juice if needed.

Alternatively you can mash the avocado by had, but the consistency won’t be as mousse-like and smooth.

Avocado Mousse

Avocado Mousse

Assembly

Components for Beet Tartare

Components for Beet Tartare

Spoon 1 cup of the Herb Barley with Pistachios onto each plate, and flatten to a make a bed for the beet tartare.

Bed of Herb Barley with Pistachios

Bed of Herb Barley with Pistachios

Place a ring mold (a biscuit cutter or canning jar ring both work) in the center of the barley bed of 1 plate.  Spoon ¼ of the Beet Tartare into the ring mold.  Gently flatten and even out the beet mixture with a spoon or spatula, applying a bit of pressure.  Carefully remove the ring mold.

Adding the Beet Tartare

Adding the Beet Tartare

Scoop ¼ of the Avocado Mousse with the large spoon.  Take the other large spoon in your other hand, and scoop the mousse off one spoon and onto the other.  Repeat this spoon transfer 2-3 times to form a nice 3-sided egg-shape.  You just made a quenelle.  Gently transfer the quenelle of mousse to the top of the beet tartare.

Add more freshly ground black pepper on top of the mousse.

Gently spoon a bit of the Citrus Olive Tapenade over the Avocado Mousse and onto the barley.

Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Herb Barley

Wipe the ring mold and large spoons clean.  Repeat with the remaining 3 plates.

Serve at room temperature, or cold.  I prefer room temperature.

Two years ago on The Daily Morsel

Three years ago on The Daily Morsel

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