Mango, Beet & Avocado Tartare with Plantain Chips

To prepare plantain chips: Combine water and salt in a large bowl. Add plantain and let soak for 5 minutes. Drain, separate the slices and pat them thoroughly dry.

Meanwhile, clip a deep-fry or candy thermometer to the edge of a medium saucepan. Add grapeseed oil and heat over medium-high heat until it reaches 350°F.

Using tongs, carefully add the plantain slices, one at a time, to the hot oil, stirring to keep them separated. Fry until golden brown, 2 to 4 minutes. Transfer to a paper-towel-lined plate.

To prepare tartare: Mash beets coarsely with 2 teaspoons oil and 1/4 teaspoon salt in a small bowl. Gently mash avocados with 1 teaspoon oil and 1/4 teaspoon salt in another bowl. Combine mangoes, 1 teaspoon oil, 2 teaspoons shallot, 1 teaspoon jalapeño and 1/4 teaspoon salt in a third bowl. Whisk lemon (or lime) juice, maple syrup and the remaining 1 1/2 tablespoons oil, 2 teaspoons shallot, 1 teaspoon jalapeño and 1/4 teaspoon salt in a small bowl.

Place a 3 1/4-inch ring mold on a serving plate. Press one-fourth of the beet mixture into the bottom of the mold. Add one-fourth of the avocado mixture and press flat. Top with one-fourth of the mango mixture and flatten the top. Gently pull the mold off. Rinse and dry the mold. Repeat to make 4 servings. Drizzle the dressing over each. Serve with the plantain chips.