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

Ingredients:
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!

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

3 Pizzerias to Watch: Grandmas, Sour Beer and Expansion

A look at the pizzerias that have been catching our attention lately.

Marketing to Generation Z

4 ways Gen Z will impact the restaurant industry.

Pizzeria Owners Attend Barbara Bush's Private Funeral

After more than two decades as a customer, the former first lady requested the pizzeria owners' presence.

Study Finds Younger Consumers Crave Human Connection

Younger consumers use technology to enhance their social experiences when dining out, according to study.

Update Concerning Romaine Lettuce Scare

Leafy greens producers offer new information that can help restaurants and consumers purchase lettuce after E. coli outbreak.

USPT Member Takes Silver at World Pizza Championship in Parma

Scott Volpe of Fiamme Pizza in Tucson, Arizona, takes the silver medal in Freestyle Acrobatics at the championship event.

Feel the Power of the 4th: 5 Pizzeria Promotions for Star Wars Day

5 pizzeria promotions for Star Wars Day

Historic Pizzeria to Undergo $1 Million Renovation

Shield's Pizza in Troy, Michigan, will get a facelift, menu overhaul and new partner.

Pizzeria Raises Dough for Autism Awareness Month

Pizza by Pappas in Scranton, PA, is donating half of its profits to support autism charity.

Di Fara Pizzeria Forced to Close Due to Health Code Violations

Domenico DeMarco's beloved pizza shop will likely reopen after corrections are made.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags