Time
20 minutes, plus 2 hours (inactive) roasting and chilling
Scale
Ingredients
For the tartare:
3 medium-large beets
Extra virgin olive oil, for roasting
2 tablespoons dijon mustard
1 egg yolk
1/2–1 shallot, finely diced
3–4 tablespoons grated parmesan
1 tablespoon capers
1 tablespoon cornichons, diced
1 tablespoon tarragon, chopped (reserve a small amount for garnish)
1 tablespoon lemon zest
Salt and pepper, to taste
For the crostinis:
French baguette, thinly sliced
Extra virgin olive oil, for drizzling
Smoked sea salt, for sprinkling
Instructions
Preheat the oven to 400°F. Coat beets with extra virgin olive oil, wrap in aluminum foil, and transfer to the oven for 50 minutes to 1 hour. When the beets are tender (but not mushy), use a kitchen towel to remove their skins and transfer them to the fridge to chill. Once cold, dice the beets into small pieces and return to the fridge.
Preheat a grill or cast iron pan to medium-high. Thinly slice the baguette on a bias, drizzle with extra virgin olive oil, sprinkle with smoked sea salt, and char until crisp. Set aside.
Once at the tableside, spoon dijon mustard onto the middle of a serving plate, using the bottom of the spoon to create a small bed in the center. Add egg yolk to the center of the mustard, then add diced beets and remaining tartare ingredients in small piles surrounding the egg yolk and mustard. Begin mixing the egg yolk and mustard, then incorporate the rest of the ingredients until well-combined. Taste, add salt and pepper as needed, and transfer to a fresh plate in a pile or a round serving ring. Top with reserved tarragon and serve with crostinis.