Butternut squash and beetroot tartare

By Bill Alexander
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Ingredients

Beet tartare:

  • 1/2 large red beet (cut into small cubes)
  • 2 sprigs of dill (diced finely)
  • 1 tablespoon lemon juice
  • 60 milliliters sour cream
  • Salt and pepper to taste
  • Lemon zest
  • 1/2 teaspoon spiced pecans
  • Drizzle of smoked maple syrup

Butternut squash tartare:

  • 1 cup butternut squash (cut into small cubes)
  • 2 sprigs thyme
  • 60 milliliters sour cream
  • 2 dried apricots (cut into 6 millimeter slivers)
  • 1/4 teaspoon fresh ginger (diced finely)
  • 1/2 teaspoon spiced pecans
  • 1 teaspoon and drizzle of smoked maple syrup and micro greens

Smoked maple syrup:

  • 500 milliliters maple syrup
  • 30 milliliters liquid smoke
  • 1 tablespoon salt

Directions

Beet tartare:

  1. Prepare the beets by washing them, trimming off the stems and peeling them.  Cut them into small cubes and boil in 500 milliliters of water with one teaspoon of vinegar to keep brightness of beets, for about 30 minutes or until soft. Then remove and put in fridge for 15 minutes to cool.                     
  2. Grab a mixing bowl and add in the cooled cooked beets, diced dill, diced thyme, sour cream, salt and pepper and mix until evenly coated.
  3. Plate on desired plate in small piles, and garnish each pile with spiced pecans, lemon zest, and drizzle with smoked maple syrup and micro greens.

Butternut squash tartare:

  1. Prepare the butternut squash by washing and peeling them. Cut them into small cubes and boil in 500 milliliters of water them for about 15 minutes or until soft. Then remove and cool in fridge for 15 minutes.                     
  2. Grab a mixing bowl and add in cooled cooked squash, diced thyme, sour cream, smoked maple syrup, ginger, salt & pepper and mix until evenly coated.
  3. Plate on desired plate in small piles, and garnish each pile with spiced pecans, apricots, and drizzle with smoked maple syrup and micro greens.

Smoked maple syrup:

  1. Combine all ingredients into mixing bowl and mix evenly.

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