Nothing is as delicious as eating fresh, local produce - so whenever possible I stop at local farms and orchards to grab my ingredients. In the winter great one-stop shops are at our Kelowna Farmers’ & Crafters' Market (open most Saturdays 9:00 am - 1:00 pm) and Quality Greens. Several of the needed ingredients can be picked up at these two spots.
- 2 cup cooked beets (Fester’s Farm grows some of my favourites)
- 2 tbls olive oil from Olivia’s Oil
- 2 shallots
- 4 tbls capers
- 10 small dill pickles
- 1 small bunch tarragon
- 1 tbls mayonnaise
- 1 tbls whole grain mustard
- 2 tbls yorkshire sauce
- Balsamic reduction from Olivia’s Oil
- Crackers Okanagan Grocery
Toss the beets in olive oil and roast in oven at 325 for 40 minutes or until a fork pierces through it easily. Allow beets to cool and peel off the skin. Dice beets about a ½ inch in thickness.
Dice the shallot and dill pickles in smaller pieces.Rough chop the tarragon and mix all ingredients in a bowl.
Drizzle Balsamic Reduction on the plate, place tartare on top and serve with some multigrain crackers from Okanagan Grocery.
Chef Vince Van Wieringen is a red seal endorsed Chef, with creative culinary skills, extensive food and beverage experience and a passion for food. Vince’s menus focus on Farm to Table and seasonal dishes with ingredients that feature local farmers, orchards, meats, and sustainable BC seafood. He is Executive Chef at Hotel Eldorado and the current President of the Vernon and District Metis Association.