1 teaspoon and drizzle of smoked maple syrup and micro greens
Smoked maple syrup:
500 milliliters maple syrup
30 milliliters liquid smoke
1 tablespoon salt
Directions
Beet tartare:
Prepare the beets by washing them, trimming off the stems and peeling them. Cut them into small cubes and boil in 500 milliliters of water with one teaspoon of vinegar to keep brightness of beets, for about 30 minutes or until soft. Then remove and put in fridge for 15 minutes to cool.
Grab a mixing bowl and add in the cooled cooked beets, diced dill, diced thyme, sour cream, salt and pepper and mix until evenly coated.
Plate on desired plate in small piles, and garnish each pile with spiced pecans, lemon zest, and drizzle with smoked maple syrup and micro greens.
Butternut squash tartare:
Prepare the butternut squash by washing and peeling them. Cut them into small cubes and boil in 500 milliliters of water them for about 15 minutes or until soft. Then remove and cool in fridge for 15 minutes.
Grab a mixing bowl and add in cooled cooked squash, diced thyme, sour cream, smoked maple syrup, ginger, salt & pepper and mix until evenly coated.
Plate on desired plate in small piles, and garnish each pile with spiced pecans, apricots, and drizzle with smoked maple syrup and micro greens.
Smoked maple syrup:
Combine all ingredients into mixing bowl and mix evenly.