It may sound like we’re saying Beef, but it’s actually vegetarian Beet “Tartare,” a delicious salad or spread — fresh beets that have been cooked & then seasoned like a traditional “Steak Tartare” — that we’ve been getting lots of recipe requests for. The idea for the dish comes from one of our most reliable recipe-providers, Patricia Wells. We’ve made it with local Heirloom beets of all colors, or just with regular red beets, and it’s always just wonderful. As part of our “Autumn Trio” with Mushroom-Walnut Pate & Home-made Fromage Blanc, it’s a pure winner!
1 lb beets, roasted or boiled until cooked through, then cooled and grated or shredded
2 shallots, chopped
½ c chopped parsley
2 T Dijon mustard
½ clove minced garlic
1 T chopped capers
-Mix all together and taste for seasoning. Use mayonnaise to taste, if desired, to bring together and give a little creaminess. Let rest at least 1 hr before serving.