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Borscht Tartare

Borscht Tartare

Ingredients

  • 2 cups
    coarse kosher salt
  • 5 tablespoons
    horseradish
  • 2 tablespoons
    thyme, chopped
  • 3
    large beets, trimmed
  • 2 tablespoons
    champagne vinegar
  • 3 tablespoons
    sugar
  • 2 tablespoons
    extra virgin olive oil
  • 1 tablespoon
    chives, chopped
  • 2 teaspoons
    shallot, chopped
  • 2
    hard-boiled eggs, halved lengthwise
  • 4 teaspoons
    smoked trout caviar
  • Housemade sour cream and onion potato chips

Preparation

Mix coarse salt, horseradish and thyme. Coat beets with salt mixture and place on baking sheet with layer of salt on the top and bottom of beets. Roast in preheated 350 F oven 1½ hours. Cool; crack salt crust open with a large knife and peel, rinsing if necessary.

Grate beets. Whisk together vinegar and sugar and toss with beets; marinate 1 hour; drain. Toss with olive oil, chives and shallots.

To plate, mound or spread layer of beets on plate. Place a dollop of roe on each egg and place on beets.  Garnish with chips. Makes 4 servings.

Chef Yehuda Sichel, Abe Fisher, Philadelphia