Beet Tartare… Yes Beet

Beets are brightened by fresh orange zest and tangy balsamic in this clever appetizer, which looks beautiful presented in individual endive spears. To make this dish vegan, omit the Greek yogurt or use a non-dairy yogurt alternative.

4 medium beets (about 1 lb.), scrubbed
3 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
¼ cup balsamic vinegar
Zest of 2 oranges
Endive leaves, Greek yogurt, and cilantro leaves, for serving

Heat oven to 400°. Place beets, olive oil, salt, and pepper in a 8″ square baking dish and cover with foil; cook until tender, 1–1½ hours. When cool enough to handle, peel and roughly chop. Transfer to a food processor; pulse until finely chopped, but not pureed. Transfer to a bowl; stir in vinegar, half the orange zest, salt, and pepper. Serve on endive leaves with a dollop of yogurt, cilantro leaves, and remaining zest.


One thought on “Beet Tartare… Yes Beet

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s