Maple Beet Tartare

• 3 beets, peeled and grated

• 1/2 Empire or Cortland apple, finely diced

• 1/2 French shallot, finely minced

• 2 tbsp maple syrup (preferably amber syrup for its rich flavour)

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp balsamic vinegar

• Salt and pepper, to taste

• Curls of Sprinz cheese (or another hard cheese)

• 1 tbsp small maple nuggets

• Dried or fresh basil

In a bowl, combine the beet, apple, shallot, maple syrup, olive oil, Dijon, and balsamic. Season to taste with salt and pepper.

Place plastic wrap inside a ramekin. Place beet mixture in and press down with a spoon to compact it.

Turn ramekin over onto a plate. Lift gently so the “tartare” keeps its shape.

Garnish with cheese curls, maple nuggets and basil. Serve as an appetizer with fresh bread or to accompany the main course.

Recipe from maplefromcanada.ca