Beet Tartare with Chèvre, Radish and Endive
Roasted beets are paired with capers, Dijon mustard, chèvre, radish and endive in this elegant vegetarian tartare.
Ingredients
- 1 Egg white beaten
- 2 cups Kosher salt
- 3 Beets medium
- 2 tbsp Dijon mustard
- 1 tbsp Chèvre
- 3 tbsp Capers plus juice
- 1 Lemon zested
- 1 Radish sliced thin
- 1 Belgium endive
- ½ handful Roquette
Instructions
- Preheat oven to 375°.
- Beat egg white and mix well with kosher salt.
- Place beets in a baking pan and cover in moist salt mixture, bake 1 hour.
- Remove salt crust and let cool (you can omit steps 1-4 and use boiled beets).
- Grate beets into a mixing bowl using a box grater.
- Mix beets with, Dijon, capers, lemon zest & caper juice to taste
- Using a ring mold, spoon 1 cup of beets onto a plate.
- Add garnish of radish, chèvre and roquette.
- Wrap endive around the outside of the ring mold.
- Carefully remove ring mold, ensuring the endive stays wrapped around the beet tartare.
Notes
TIP:
A ring mold is your secret to elegant-looking meals. You can find an adjustable ring mold on Amazon or at your local kitchen supply store.
To save time, used pre-boiled beets.