Recipe

Beet Tartare With Goat Cheese Recipe

	Mattandmaren / All my dishes 1 year, 7 months ago I've never been a big fan of beets, but this is pretty good, easy to make, and you prepare it the day before. Prep:20m Cook:90m Servings:4	Mattandmare
	appetizer spread beets cheese

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Ingredients

1/2 pound ruby beets with the skin on, scrubbed and rinsed

2 tablespoons extra virgin olive oil

Kosher salt

1 tablespoon freshly squeezed lemon juice

3/4 teaspoon dijon mustard

1 tablespoon finely diced shallots

2 teaspoon thinly sliced chives

pinch cayenne

1 1/2 tablespoons crumbled goat cheese (from about 1 ounce of cheese)

Chervil sprigs for garnish

Directions

Preheat oven to 400 degrees. Put the beets in a bowl and toss with 1 tablespoon olive oil and a large pinch of salt. Wrap the beets in a large piece of aluminum foil and place them in a small baking dish. Bake about 90 minutes, or until a thin-bladed knife easily pierces the center of a beet. Remove from the oven and let cool. Peel the beets, finely dice them and transfer to a mixing bowl.

Add the lemon juice, mustard, shallots, chives, cayenne, goat cheese and remaining tablespoon of olive oil to the beets. Stir to combine and season to taste with salt.

Cover the beets and chill for at least an hour or overnight. Serve cold.

The tartare can be used as a spread on crackers, or for a more elegant presentation divide the tartare among 12 teaspoons, garnish each with a spring of chervil and arrange the spoons in a circular pattern on a plate with the handles facing out.

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