J’Accuse! This recipe is something the French call a “farce” or “Farci”... not to be confused with the Persian language. In French cuisine, they’ll take an ingredient and manipulate it to make it look like something else. One of the more common farces is Chou Farci, which are usually cabbages or tomatoes that have been stuffed and braised. On the plate, they’re made to look like whole vegetables that haven’t been stuffed at all until you cut into them… hence the farce (as if to say, “Teehee! We’re French, and we’re very, very naughty!”). Here’s one of my own ruses, a Beet Tartare, where red and golden beets are roasted, chopped, dressed, and treated like a Steak Tartare.
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4 Tbs. Extra Virgin Olive Oil
2 Medium Red and 2 Medium Golden Beets
Kosher Salt and Black Pepper to taste
4 Tbs. Mayonnaise
2 Tbs. Capers, chopped fine
¼ Cup Freshly Chopped Parsley
6 Cornichons (small, sweet pickles), chopped
4 Tbs. Balsamic or Sherry Vinegar
8 Wonton Skins, cut into quarters
and fried in 1 Cup Canola Oil
Capers, Olive Oil, and Beet Greens or Microgreens for garnish
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