Beet Tartare with Quick-Cured Egg

Prepare Quick-Cured Eggs
- Mix the ingredients for the marinade and pour into a wide, shallow tray (this stops the yolks from touching each other and opening).
- Gently place the yolks in the marinade.
- Cover and marinate in the refrigerator for 12-14 hours.
Prepare Beet Tartare
- Combine beets tartare ingredients and toss gently to combine. Season to taste and hold refrigerated.
Finish the Dish
- Half the shallots lengthwise, brush with oil and place cut side down in a skillet. Sear until beginning to caramelize.
- Slice the radish and cut the asparagus diagonally into little pieces.
- Use a round cutter to form thebeets tartares. Place an egg yolk in the middle. Garnish with chopped cornichons, capers, shallots and brûléed shallots, salad leaves and dill tops.
- Finish with dots of mayonnaise.

A twist on a traditional classic, this plant based dish highlights the natural sweetness of beets with an umami flavored egg yolk.