Beet Tartare with Smoked Prune Granola
Smoked prunes add an unexpected flavor to this easy to prepare granola. Prunes in the form of a crunchy, salty and sweet granola adds texture to this dish.
Recipe courtesy of Chef Mark Liberman and the California Prune Board.
1 cup water
3 tablespoons olive oil
3 large red beets
3 sprigs fresh thyme
2 garlic cloves, smashed
4 teaspoons cider vinegar
1 tablespoon chopped fresh dill
Salt to taste
4 quail egg yolks
Smoked Prune Granola:
2 cups rolled oats
1 cup shelled pistachios
1/3 cup pumpkin seed kernels
1/2 cup light brown sugar
1/3 cup pure maple syrup
1/3 cup extra virgin olive oil
3/4 teaspoon salt
1 cup smoked California Prunes, diced
1. Preheat oven to 425°F. Place water and oil in a medium baking dish. Add beets, thyme and garlic. Cover with foil and bake for 45 minutes or until beets are tender. While still warm, rub skin off with a towel and discard. Using a box grater on the largest side, grate beets and dress with cider vinegar, dill and salt. Cover and refrigerate until ready to serve.
2. To prepare granola, preheat oven to 300°F. in a large bowl, mix together the oats, pistachios and pumpkin seeds. In a small saucepan set over low heat, warm the sugar, syrup, olive oil and salt until the sugar has just dissolved; remove from heat. Pour over oat mixture and stir well, making sure to coat as evenly as possible.
3. Bake for 35 to 40 minutes or until crisp and lightly browned, stirring occasionally. Remove granola from oven and stir in smoked prunes. Let cool completely before transferring to an airtight container. (Makes about 6 cups.*)
4. Place a small mound of beet tartare in center of 4 small plates. Make a small indentation in the top and nestle a quail egg yolk in the center of each. Sprinkle each serving with about 1/4 cup granola.
*Serve leftover granola over yogurt or as a snack.