Beet Tartare

Recipe Ingredients

6		Beets - (abt 1 1/2 lbs)
1		Shallot - roughly chopped
1 teaspoon	5ml	Worcestershire sauce
		Hot pepper sauce - to taste
1 teaspoon	5ml	Sherry vinegar
6		Cornichons - roughly chopped
1/3 cup	78ml	Capers - drained
1 tablespoon	15ml	Mayonnaise
2 tablespoons	30ml	Chopped parsley - more for garnish
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oven to 350 degrees. Wash the beets and, leaving them wet, wrap them individually in foil. Place in a roasting pan or on a baking sheet and bake until tender, about 1 1/2 hours. (To test, poke a thin-bladed knife through the foil.) Let the beets cool in the foil. (Alternatively, to cook in water, drop the beets into salted water to cover and bring to a boil. Cook over medium heat until tender, 45 minutes to 1 hour.)

When the beets are cool enough to handle, peel and cut into eighths.

Place the beets in the bowl of a food processor with the shallot, Worcestershire sauce, a few drops of hot pepper sauce, vinegar, cornichons and capers. Pulse until the mixture is minced but not pureed. You may have to scrape the mixture down between pulses.

Spoon the mixture into a bowl and stir in the mayonnaise and parsley. Taste and adjust the seasonings; you may need to add salt and pepper and more vinegar, Worcestershire or hot sauce. (This dish keeps well up to 2 days. Refrigerate, keeping it well wrapped or in a covered container, and bring to room temperature before serving.) Garnish and serve with steamed fish.

This recipe yields 3 1/2 cups.

Each 1/4-cup serving: 39 calories; 233 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 7 grams carbohydrates; 1 gram protein; 1.11 grams fiber.

Source:
The Los Angeles Times, 09-04-2002

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