Beet Tartare with Goat Cheese
From mattandmaren 16 years ago
- 90 minutes to make
- Serves 4
I've never been a big fan of beets, but this is pretty good, easy to make, and you prepare it the day before.
Ingredients
- 1/2 pound ruby beets with the skin on, scrubbed and rinsed shopping list
- 2 tablespoons extra virgin olive oil shopping list
- kosher salt shopping list
- 1 tablespoon freshly squeezed lemon juice shopping list
- 3/4 teaspoon Dijon mustard shopping list
- 1 tablespoon finely diced shallots shopping list
- 2 teaspoon thinly sliced chives shopping list
- pinch cayenne shopping list
- 1 1/2 tablespoons crumbled goat cheese (from about 1 ounce of cheese) shopping list
- chervil sprigs for garnish shopping list
How to make it
- 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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