Recipe: Chef Tony Conte’s Beet Tartare Is Perfect Summer Side Dish
Crafted with beets, mangos and herbs, this specialty dish is as stunning as it is delicious.
Chef Tony Conte, owner of Inferno Pizzeria Napoletana, shares his recipe for a unique beet-centric side item.
Looking for the perfect summer side dish? Tony Conte, chef-owner of Inferno Pizzeria Napoletana in Darnestown, Maryland, recently introduced Beet Tartare, crafted with beets, green mango, and herbs, and it’s as stunning as it is delicious. Here’s how to make it:
Step 1: Prepare the beets
Wash and dry one pound of beets. Toss with olive oil, salt, black pepper, and thyme, then wrap in foil packs and roast at 400°F until tender. Peel and cool, then hand-cut into very small cubes (resembling a classic beef tartare). Season with dressing!
Step 2: Prepare Beet Tartare Dressing
30 g. garlic cloves (peeled and sliced thin)
80 g. shallots (peeled and sliced thin)
200 g. carrots (peeled and diced small)
165 g. red pepper, washed and diced
60 g. jalapeno, washed and diced
60 g. sugar
180 g. rice wine vinegar
140 g. lime juice
80 g. palm sugar
40 g. grapeseed oil
30 g. olive oil
25 g. salt
150 g. fermented chili paste
Fry garlic in oils until lightly golden-brown. Add veggies and stir-fry until golden. Add sugars, acids and chili paste and bring to a boil. Puree until smooth and season with salt. Strain and cool over an ice bath.
Step 3: Prepare Mango Slaw
Peel one green mango and julienne. Toss with herbs of your choice and season with olive oil, pickling chili vinegar and chilis.
Step 4: Combine!
Combine beets, mango slaw and dress with dressing. Serve in bowls!