To roast beets, we toss with a bit of vinegar, salt, and olive oil, and roast in a 425°F oven until tender (about 20 minutes).
Roasted Beet Tartare with Citrus and Herbs
A fun, plant-based twist on a classic beef tartare, this dish is the perfect balance of sweet, briny, and earthy. It makes an impressive starter for any dinner party.
2 pounds red and candy-striped (Chioggia) beets, roasted until tender
2 shallots, finely chopped
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped capers (in brine)
1 teaspoon of caper brine
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
kosher salt, freshly ground pepper
zest and juice of 1 lime
zest of 2 oranges and the supremes (a supreme is the interior of an orange, white membrane removed)
torn herbs to garnish (from the selection above)
1. Leaving the skin on the beets, roughly chop them with a knife into small square shapes (no need to be perfect!).
2. Toss diced beets in a medium bowl with shallot, mint, parsley, chives, capers, caper brine, extra virgin olive oil, and sherry vinegar; season with salt and pepper to taste. Add the zest of the lime and orange, the juice of the lime, and the orange segments, and toss one more time.
3. Divide the mixture between plates and tear herbs on top to garnish.