Ingredients

 
  • 4 SMALL BEETS, TRIMMED
  • 2 TABLESPOONS PLUS 1 TEASPOON EXTRA VIRGIN OLIVE OIL
  • 1∕4 CUP MINCED SHALLOTS
  • 1 TABLESPOON FRESH LEMON JUICE
  • 1 TABLESPOON DIJON MUSTARD
  • 1 TABLESPOON MINCED FLAT-LEAF PARSLEY
  • 1 TABLESPOON MINCED TARRAGON
  • 1∕2 TEASPOON KOSHER SALT
  • PINCH OF FRESHLY GROUND BLACK PEPPER
  • TOASTED BREAD OR ENDIVE LEAVES, FOR SERVING (OPTIONAL)
  • 4 SMALL BEETS, TRIMMED
  • 2 TABLESPOONS PLUS 1 TEASPOON EXTRA VIRGIN OLIVE OIL
  • 1∕4 CUP MINCED SHALLOTS
  • 1 TABLESPOON FRESH LEMON JUICE
  • 1 TABLESPOON DIJON MUSTARD
  • 1 TABLESPOON MINCED FLAT-LEAF PARSLEY
  • 1 TABLESPOON MINCED TARRAGON
  • 1∕2 TEASPOON KOSHER SALT
  • PINCH OF FRESHLY GROUND BLACK PEPPER
  • TOASTED BREAD OR ENDIVE LEAVES, FOR SERVING (OPTIONAL)
 

Time:

PREP TIME: 10 MINUTES INACTIVE PREP TIME: 20 MINUTES TO COOL COOK TIME: 1 TO 1 1∕2 HOURS

 

Serves: 6 SERVINGS (ABOUT 1 CUP)

Beet Tartare

beet_tartare-large

Preheat oven to 350°F.

Place the beets on a baking sheet and toss with 1 teaspoon of the olive oil. Roast until fork tender, 1 to 1 1/2 hours. Remove and let cool completely. Peel and cut in fine dice.

In a medium bowl, combine the shallots, 2 tablespoons olive oil, the lemon juice, mustard, parsley, tarragon, salt, and pepper. Mix until well combined. Stir in the beets.