Beet & Leek Tapenade
Plowbreak Farms had a bountiful fall harvest this year and they gave us lots of different produce to make recipes with. I quickly thought about the beets and leeks. I told Max to get ready for a game changer or better yet a statue of liberty play. Something that will give your tastebuds…A TOUCHDOWN! Why beets? Beets are a sweet root vegetable that are so popular, in fact this time of year almost every restaurant menu has a beet dish on it. The most common being a beet and goat cheese salad. I want to be able to show you how to take a common cooked fall veggie and take it to the next level. This is something I am really excited about doing. Max is hesitant, as always he just not very comfortable with vegetables. Especially root vegetables, I think this is due to some of the bad experiences he has had in the past.
Tapenade is a Mediterranean dish served with bread or chips and usually made with olives. We opted out the olives and said hello to beets and leeks. Leeks are wonderful much like a oversized scallion and they act like an onion, when cooked. I decide to give it the tapenade depth. Rounding out dishes is always important when creating new dishes. I like to think to myself “how can I change this for the better?” or dish evolution. Don’t get me wrong, sometimes classics are not meant to be messed with but tapenade has some wiggle room. Its quick and easy whether you’re beginner or experienced chef like myself, this dish will make you stand out.
Keeping it local is what I strives for. Growing up in Spencer, NY around farms growing produce or raising animals always kept me inspired. I stayed in touch with nature and the changing seasons. I really appreciate Plowbreak Farms, hooking us up with some excellent top quality produce to break down and give recipes for. Thanks and if you live in the area where Plowbreak Farm CSA serves. I highly recommend them and we use their produce at Northstar, (Kara and Aaron you are great).
- 1 cup poached beets
- 1 cup caramelized leeks
- ½ cup Sundried tomatoes
- ⅛ cup capers
- 1 cup olive oil
- 8 anchovies filets
- A loaf of bread or chips (Personally I keep the chip flavor plain so people can enjoy the flavor of the tapenade)
- Cutting board
- Vegetable peeler
- Chef knife
- Measuring cups
- Gloves (If you don’t want your hands to smell like anchovies)
- Small stock pot
- One smile *wink*
Chop leeks and heat up a sautee pan with 1 T olive oil over a med-low heat. Set aside. Peel and finely chop beets. Boil in 3 C water until beets become soft 5-10 mins. Finely chop the rest of the ingredients and and mix. Garnish with a little goat cheese or herbs like parsley or a lemon wheel.
- Get a plate and a small ramekin
- Pack the tapenade into the ramekin
- Turn the ramekin upside down onto the plate and a mold of tapenade should fall out.
- Surround the tapenade with bread or chips and top with goat cheese or a herb sprig
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