5-Layer Beet Tartare
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- 1/4 cup farro
- Fresh dill
- 1 tablespoon salted capers
- 1/4 cup extra virgin olive oil*
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon prepared horseradish
- 12 ounces tofu
- 1 pound yellow beets
- 1 head frisee
- 1 small avocado
- 4 crackers
- 1 small head endive
- *not included
Bring a small pot of water to a boil and salt it. When the water boils, add the farro and stir occasionally. Start tasting after 10 minutes. When the farro is tender—it could take up to 30 minutes—drain it in a colander. Shake the colander a little to remove the excess water, then spread the farro out onto a baking pan or plate to let it cool.
Rinse and dry the dill and chop 1 1/2 teaspoons; reserve the rest for another use. Rinse, dry, and chop the capers. Put the olive oil, red wine vinegar, dill, Dijon mustard, horseradish to taste, and capers in a small bowl, sprinkle with salt and pepper and whisk until mixed. Crumble half the tofu into a small bowl (refrigerate the rest for another use), mix with 1 1/2 teaspoons of the dressing and mash with a fork until coated.
Rinse and dry the beets, peel and cut into quarters. Put them in a food processor; pulse the beets until ground—about the size of grains of rice—but not pureed. Or, grate the beets on the largest holes of a box grater. Squeeze gently with your hands or drain them on paper towels to remove some of the moisture. Transfer the beets to a medium bowl, toss them with 1 1/2 teaspoons of the dressing.
Rinse and dry the endive. Cut 1/4 inch from the bottom and remove the largest outside leaves, reserving the hearts for another use. Rinse, dry, and trim the frisee. Rinse the avocado, cut in half lengthwise and remove the pit. Scoop out the flesh with a large spoon and place cut- side down on the cutting board. Cut into 1/4 inch cubes.
To serve, put 1/2 the farro in a thin layer on the bottom of a plate, top with 1/2 the beets, followed by 1/2 the avocado, 1/2 the tofu, and 1/2 the frisee. Repeat with the remaining ingredients. Drizzle each plate with 1/2 the remaining dressing and serve with leaves of endive and crackers for scooping.