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February 7, 2015 / Chris Blum

Beet Tartare

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Beef tartare is one of all time favorite indulgences. I passed over the recipe from Patricia Wells so many times and I finally got around to making it – and it was delightful! I served it with a salad, it would be great on crackers or endive leaves too.

Ingredients:
1 shallot
1/4 c cornichons
2 TBSP capers, drained
1/4 c parsley leaves
1/2 lb cooked, peeled beets
1/2 tsp Worcester
2 TBSP dijon
1 clove garlic
1 egg yolk
Tabasco sauce to taste

Combine in a food processor and pulse until coarsely chopped.

Serves 4.

  

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