A delicious, vegetarian version of the meat-based classic. Full of flavor and texture, it’s sure to please many a palate!
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 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.
- 4 small-medium beets
- 1-1/2 Tb. balsamic vinegar
- salt & pepper
- 2 Tb. diced walnuts
- Heat oven to 400.
- 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.
- Mix well.
- 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 mound the beets into a cake.