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Recipe: Beet Tartare

by Michele Pesula Kuegler | January 13th, 2016 | Appetizers, Healthy Cooking, Recipes, Tapas Monday
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beet tartareThe new year is quite often a time for renewed efforts at exercising and better eating. After all of the excess of the holidays, many strive to start the year with a clean slate. In my household, my husband has made that resolution, which is one I am glad to support. Personally, I eat fairly healthy during the week, leaving my weekends for splurging on more caloric options.

In addition to a weekend indulgence or two, Tapas Monday often gets a pass on healthy eating, as we delight in delicious bites of this and that. However, only a couple days into the new lifestyle goals, I didn’t want to sabotage my husband’s effort. So, for the first Tapas Monday of 2016, I decided to go with a 100% healthy menu. It consisted of flatbread crackers, scallion Greek yogurt dip, chicken meatballs, and beet tartare.

I hadn’t seen beef tartare on a menu until a recent trip to our favorite local restaurant, Copper Door. Admittedly, I didn’t order it, opting instead for a pizza. Thankfully while I was planning Monday’s menu I remembered this creative spin on a traditional tartare and decided to try my hand at it.

We found the tartare to be light and flavorful. While there is no chance that you could pretend it is a replacement for a beef tartare, it does make a delicious veggie appetizer. If you enjoy roasted beets, this recipe is sure to please.

Beet Tartare

Serves 2
A flavorful, creative spin on the classic tartare recipe


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Cook Time
45 min

Total Time
1 hr 15 min

Cook Time
45 min

Total Time
1 hr 15 min

Ingredients
  1. 4 small-medium beets
  2. 1-1/2 Tb. balsamic vinegar
  3. salt & pepper
  4. arugula
  5. 2 Tb. diced walnuts
Instructions
  1. Heat oven to 400.
  2. Remove greens from beets and wrap each completely in foil.
  3. Bake for 45 minutes or until fork tender.
  4. Allow to cool for 15 minutes.
  5. Using a paper towel, gently remove skin.*
  6. Cut beets into a fine dice; transfer to a mixing bowl.
  7. Drizzle with balsamic vinegar and a small amount of salt and pepper.
  8. Mix well.
  9. Cover two salad plates with arugula.
  10. Using a ring mold, pour half of the beet mixture inside.**
  11. Remove mold and repeat on second plate.
  12. Garnish each with half of the walnuts.
Notes
  1. Your fingers will be stained from handling the beets. It should wash off easily, or you can wear gloves to prevent staining.
  2. If you don’t have a ring mold, you can mound the beets into a cake.
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