Beet tartare and cucumber-pineapple puree
April 15th, 2015 by Strøm Spa Nordique
With the arrival of spring, why not improve your healthy eating habits with invigorating food that will boost your level of energy and give you a sense of well-being? It’s easy to get there with this simple recipe for a beet tartare and a cucumber-pineapple puree. Bon appétit!
Ingredients
Serving Size: 1 main course or 2 small appetizers
- 1 ¼ cup diced red beets (0.5 cm x 0.5 cm)
- ½ cup pineapple cut into cubes
- The flesh of a medium sized English cucumber
- 1 tbsp chopped cilantro leaves
- 1 French shallot, chopped
- 1 garlic clove, finely chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Sea salt, to taste
Directions
- In a large bowl, combine beets, cilantro, shallots, garlic, olive oil, lemon juice and salt.
- Mix and let it stand to marinate.
- Add the pineapple and cucumber flesh to a blender or food processor. Pulse it until you have a “crunchy” texture.
- Add the beet mixture to a big round cookie cutter; top it with the cucumber-pineapple puree.
- Decorate with some alfalfa sprouts and chives (photo: alfalfa, chives).
-Marie Philippe, chef bistro at Strom Nuns’ Island
For the bistro menu and to discover our specialties at Strom Mont-Saint-Hilaire, click here.
For the bistro menu and to discover our specialties at Strom Nuns’ Island, click here.
YOU MAY ALSO LIKE THESE ARTICLES