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Turn The Beet Around Best of Flavor 2018 | 701 Restaurant | Beet Tartare

701 RESTAURANT REIMAGINES BEEF TARTARE IN ITS BEET TARTARE: ROASTED, DICED AND SMOKED RED BEETS WITH YELLOW BEET “YOLK” AND BEET CHIPS

Best of Flavor 2018
This Beet Tartare looks the part, but swaps the traditional raw beef for beets and a raw egg yolk for a yellow beet juice “yolk.” This clever plant-based play on a steakhouse classic fits in beautifully at 701 Restaurant, which is known for its creative take on American cuisine. “It’s been a hit, becoming a highlight of our menu,” says Executive Chef Lincoln Fuge.

The red beets are roasted, diced and smoked, then tossed with a mustard vinaigrette that’s emulsified with lecithin, giving the dish’s sweet, earthy base a bright counterpoint.

Fuge then uses reverse spherification to create a yellow beet juice “yolk” to top the beets. The “yolk” breaks when pressed with a fork, creating the same visual and textural effects of the egg yolk in beef tartare. Dehydrated beet chips accompany the dish for a dose of salt and crunch.

 

Lincoln Fuge

 

From the May/June Best of Flavor 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

 

 

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