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Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

Beet Tartare with Smoked Dried Plum Granola

Smoked dried plums add an unexpected flavor to this easy to prepare granola. Dried plums in the form of a crunchy, salty and sweet granola adds texture to this dish.

 Recipe courtesy of Chef Mark Liberman and the California Dried Plum Board.

Prep Time  30 min Cook Time  1 hour 45 min Serves  4


6 cups water

1 cup plus 2 tablespoons olive oil

18 large red beets

18 sprigs fresh thyme

12 garlic cloves, smashed

1/2 cup cider vinegar

1/3 cup chopped fresh dill

Salt to taste

24 quail egg yolks

Smoked Dried Plum Granola:

12 cups rolled oats

6 cups shelled pistachios

2 cups pumpkin seed kernels

3 cups light brown sugar

2 cups pure maple syrup

2 cups extra virgin olive oil

1 1/2 tablespoons salt

6 cups smoked California dried plums, diced



1.  Preheat oven to 425°F. Place water and oil in a large baking pan. Add beets, thyme and garlic. Cover with foil and bake for 1 hour or until beets are tender. While still warm, rub skin off with a towel and discard. Using a box grater on the largest side, grate beets and dress with cider vinegar, dill and salt. Cover and refrigerate until ready to serve.

2.  To prepare granola, preheat oven to 300°F. in a large bowl, mix together the oats, pistachios and pumpkin seeds. In a small saucepan set over low heat, warm the sugar, syrup, olive oil and salt until the sugar has just dissolved; remove from heat. Pour over oat mixture and stir well, making sure to coat as evenly as possible.

3.  Spread onto parchment-lined baking sheets and bake for 35 to 40 minutes or until crisp and lightly browned, stirring occasionally. Remove from oven and stir in smoked dried plums. Let cool completely before transferring to an airtight container. (Makes about 36 cups.)

4.  Place a small mound of beet tartare in center of 24 small plates. Make a small indentation in the top and nestle a quail egg yolk in the center of each. Sprinkle each serving with about 1/4 cup granola.