Learn how to make beet tartare with crunchy radishes with this exclusive recipe from vegan fine-dining chef Zineb Hattab at Kle in Zurich.
Beet Tartare with Crunchy Radishes by Zineb Hattab
29 Nov 2021
Difficulty
Intermediate
Total Time
45MIN
Ingredients
Aquafaba: 1 Can cooked chickpea water
White balsamic vinegar: A splash
Salt: To taste
Rapeseed oil: As required
Beetroots: 100g grated cooked beet
Baby leeks: 30g, sweated
Hazelnuts: 30g toasted and chopped
Pears: 30g pear mayo
Tofu: 30g caramelised tofu
Extra virgin olive oil
Salt
Lemon juice
Mayonnaise: 35g vegan mayo
Pears: 25g dry pear cream
Radishes: 10pc round radish slices
Olive oil
White balsamic vinegar
Salt
Lemon zest
Lime: Dried
Dill: Chopped
Zineb Hattab, executive chef and owner of vegan fine-dining restaurant Kle in Zurich, Switzerland, will teach you all the tips, tricks and techniques required to make one of her favourite dishes, beet tartare with crunchy radishes.
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01.
Start by making a vegan mayo:
Add a pinch of salt and a drizzle of white balsamic vinegar to the chickpea water and blend with a hand blender, slowly drizzling in the oil whilst moving the mixer up and down. As the liquid becomes heavier, increase the speed of the blender and add the rest of the oil until the emulsion becomes thick and shiny. Season with salt.
02.
To make the dry pear mayo
Whisk the vegan mayonnaise and the dry pear cream until well incorporated.
03.
Pan fry the tofu
Pan fry two slices of smoked tofu, cubed, in rapeseed oil, and caramelise with sweet soy sauce, until brown and crunchy.
04.
Sweat the leeks
Cut and thinly slice clean leeks, lengthwise, and pan fry in oil with a pinch of salt over low heat until soft.
05.
Beet tartare
Mix all ingredients in a big bowl and season to taste.
06.
Radish slices
Create a fan by overlapping thin slices of radish and season generously.
07.
Add the lemon zest, dry lime powder and dill.
08.
Place on top of tartare.
