Make quick pickle: In a small saucepan combine rice vinegar, water, sugar, and kosher salt. Warm gently over low heat, stirring until sugar and salt dissolve (about 1–2 minutes). Do not boil.

Pour hot brine over shallots: Immediately pour the warm pickling liquid over the sliced shallots so they are submerged. Let cool at room temperature for 10–15 minutes, then cover and refrigerate. They’ll be ready to use after 15–30 minutes and improve if held for up to 2 hours.

Beet Tartare

Cook the beets: Preheat oven to 400°F (200°C). Trim beet greens, leaving about 1/2 inch stem. Scrub beets clean and wrap individually in foil with a drizzle (about 1 tsp each) of olive oil and a pinch of salt. Roast on a baking sheet until tender when pierced with a paring knife, about 45–60 minutes depending on size. Alternatively, simmer whole beets in water for 30–45 minutes until fork-tender.

Cool and peel: Remove beets from oven, unwrap, and allow to cool until they can be handled (20–30 minutes). Use paper towel or gloves to rub away skins; they should slip off easily. Pat beets dry.

Dice the beets: Using a sharp knife, cut the peeled beets into small uniform dice (about 1/4-inch). Place diced beets in a mixing bowl.

Prepare aromatics: Finely mince the white parts of the green onions and thinly slice the green parts on the bias. Add the white parts to the diced beets; reserve some green slices for garnish.

Make dressing: In a small bowl, whisk together extra-virgin olive oil (2 tbs), rice vinegar (1 tbs), gochujang (1 tsp), light soy sauce (1 tsp), sesame oil (1 tsp), Dijon mustard (1/2 tsp), and fresh lemon juice (1 tsp) until smooth and emulsified. Taste and adjust — add a little more gochujang for heat or a pinch of sugar if too sharp.

Combine: Pour the dressing over the diced beets and minced onion. Fold gently to coat without mashing the beets. Add chopped cilantro (1 tbs, optional), toasted sesame seeds (1 tsp), flaky sea salt (1/2 tsp) and freshly ground black pepper (1/4 tsp). Mix to combine. Taste and adjust seasoning.

Let flavors marry: Cover and refrigerate the tartare for at least 15 minutes to allow flavors to meld, up to 1 hour. If the beets release liquid, drain a little before plating so the tartare is not soupy.

Finishes & Serving

Assemble

Use a ring mold (2.5–3 inches) or spoon to shape the tartare onto chilled plates. Fill the mold halfway, press lightly, and top with remaining beet mixture. Remove the ring.

Top and garnish: Spoon several pickled shallot rings over the tartare. Sprinkle reserved sliced green onion and additional toasted sesame seeds. Add a small handful of microgreens or baby arugula to the side and optionally lay thin cucumber or radish slices for contrast.

Finish: Drizzle up to 1/2 tsp toasted sesame oil around the plate or lightly over the tartare for aroma. Finish with a pinch of flaky sea salt and a grind of black pepper.

Serve: Serve chilled or at cool room temperature as an appetizer. Leftovers will keep covered in the refrigerator for up to 2 days; dressing may further soften the beets over time.