Beet Tartare
A sophisticated vegetarian tartare featuring diced roasted beets, dressed with fresh mint and sherry vinegar, topped with crispy buckwheat groats and served over lemony sour cream.
4 servings
20 min
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Ingredients
- •3 tablespoons olive oil
- •2 tablespoons buckwheat groats
- •1 pound red and golden beets
- •1 whole shallot
- •2 tablespoons fresh mint
- •2 tablespoons Sherry vinegar
- •to taste Reserved buckwheat and oil
- •to taste Salt and pepper
- •½ cup sour cream
- •1 to taste lemon juice
Cooking Instructions
- 1.
Cook 3 tablespoons olive oil and 2 tablespoons buckwheat groats (coarsely chopped hazelnuts would also be A+) in a small skillet over medium heat, stirring, until golden brown, about 4 minutes; set aside. Peel and cut 1 pound red and golden beets, roasted, into 1/4" dice. Toss in a medium bowl with 1 finely chopped shallot, 2 tablespoons chopped fresh mint, 2 tablespoons Sherry vinegar, and reserved buckwheat and oil; season with salt and pepper. Thin 1/2 cup sour cream with fresh lemon juice. Serve beet mixture over sour cream topped with lemon zest.
20 min
