Beet Tartare With Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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:
1. 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.
2. 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.
3. Cover the beets and chill for at least an hour or overnight. Serve cold.
4. 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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