A vegan version of tartare. It’s so delicious even your meat-loving diners will adore it.
- 4 medium-sized beets
- 1-1/2 tablespoons balsamic vinegar
- salt & pepper
- 2 tablespoons diced walnuts
Heat oven to 400°F.
Remove greens* from beets and wrap each completely in foil.
Bake for 45 minutes or until fork tender.
Allow to cool for 15 minutes.
Using a paper towel, gently remove skin.**
Cut beets into a fine dice; transfer to a mixing bowl.
Drizzle with balsamic vinegar and a small amount of salt and pepper.
Cover two salad plates with arugula.
Using a ring mold, pour half of the beet mixture inside.***
Remove mold and repeat on second plate.
Garnish each with half of the walnuts.
**Your fingers will be stained from handling the beets. It should wash off easily, or you can wear gloves to prevent staining.
***If you don’t have a ring mold, you can press the beets into a cupcake shape.
Yes, this is a vegan recipe, but don’t run away. It’s incredibly flavorful, especially if you’re a fan of beets. If you’re looking for a healthy tapas dish to serve at a dinner for two, stop right here. It could be just what you were seeking.
To learn more about this recipe, originally published in January 2016, keep reading.
The 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 beet 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.