- 2 cups (500 ml) cooking beets
- 2 red onions
- 2 tbsp (60 ml) capers
- 10 dill pickles
- 1 bunch tarragon
- 1 tbsp (15 ml) mayonnaise
- 1 tbsp (15 ml) whole grain mustard
- 2 tbsp (30 ml) Yorkshire sauce
- raspberry vinegar, to taste
- salt + pepper, to taste
- 2 apples
- 1/2 bunch kale
- 1 celery rib
- 1 sachet (2 g) SOY LECITHIN
- caper berries, to taste
- edible flowers, to taste
Finely dice beets, then combine with other tartare ingredients and set aside.
APPLE & KALE FOAM
Chop apples, kale and celery. Then, using a cold press juicer, extract juices and drain using a sieve to get rid of any clumps.
Transfer 1 ½ cups (375 ml) of filtered preparation to a rectangular, flat-bottomed bowl. Sprinkle in soy lecithin. using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes.
To serve, collect foam using a spoon. If needed and to obtain more foam, repeat step 3.
To serve, arrange tartare and foam on plates, then decorate each plate with one caper berry and a few edible flower petals.