Monday, March 3, 2014

Beet "Tartare"

I was looking through Saveur magazine and I saw beef tartare, and thought, I wonder if I could do a take on that using beets? When I went back to look at the recipe with my glasses on, it said BEET. So here is the recipe served on individual endive spears.
I think in the future, I would try a dab of goat cheese in place of the sour cream.

Beet "Tartare"
4 medium beets, roasted and peeled
salt and fresh pepper, to taste
1/4 cup balsamic vinegar
zest of 2 oranges
endive spears
1/4 cup sour cream
a few cilantro leaves

Coarsely chop beets and add to food processor; pulse until finely chopped but not pureed.
Transfer beets to a bowl. Stir in vinegar, 1/2 of orange zest and salt and pepper.
Serve on endive leaves with a dab of sour cream, a cilantro leaf, and sprinkle with remaining orange zest.

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