Beet Tartare {Vegan}
This recipe is un-beet-levable!
It’s just one tiny letter, but it makes a big difference–this is my vegan version of beef tartare.
In case you’re not familiar with what beef tartare is, let me beet you to the punch. It’s a popular French dish you’ll often find at up scale restaurants consisting of finely minced (must be done by hand to be proper, not machines) raw beef mixed with a few specific ingredients, usually shallots and cornichons (tiny french pickles) are part of the mix. It’s served often with toasts, and it’s a kind of appetizer, you mound the tartare onto your toast and eat it like that. There’s often also a raw egg yolk involved.
This is fancy stuff, and it will probably cost you big bucks if you order it at an upscale restaurant. I can beet it though. Like literally. Beets. Get it? Yeah, you already beet me to it.
A quick note about the feta: I used the Violife one, it was my first time buying it, thought I’ve eaten a bunch of thier other cheeses in the past. It adds a nice creaminess to the dish if you decide to add it. You could also attempt to make your own.
This beet tartare version is vegan and it’s going to cost you a lot less. It makes an elegant starter for your next dinner party. You might even go so far as to say it can’t be beet! (okay I’m done).
Let’s go!
Beet Tartare {Vegan}
Ingredients
- 2 med-large beets
- olive oil
- 1 small shallot minced
- 1 tbsp balsamic or red wine vinegar
- 1 tbsp dijon mustard
- 2 tbsp capers small
- 1 tbsp vegan mayo or toum
- 2 cups arugula
- 1/4 cup crumbled vegan feta (optional)
- 2 tsp fresh parsley minced
- salt and pepper
Instructions
- Wash your beets thoroughly, top and tail them, and the place them on a large sheet of aluminium foil. Drizzle with olive oil and season with salt and pepper. Wrap tightly in the foil, place on a tray, and bake in a 400 degree oven for about 60-90 minutes. You want them to be easily pierced with a knife.
- Remove from the oven and set aside to cool. You can do this the day before and leave them in the fridge overnight.
- Remove beets from the foil and using a paring knife, peel the skins off.
- Cut the beets into small squares, about 1/2 cm wide. Add them to a large bowl.
- Add to the bowl with the beets the vinegar, capers, mustard and vegan mayo or toum. Season well with salt and pepper, and taste to determine if they need more seasoning. Set aside.
- Toss your arugula with a little olive oil, salt and pepper. Place it on a pretty plate.
- Mound the beet tartare on top of the arugula, and garnish with vegan feta (if using) and parsley.
Video
@findbex 4,549 beet puns incoming! Beet tartare recipe up now on the blig, link in bio. #beet #beets #beatit #pun #puns #punny #vegan #plantbased #beettartare ♬ Beat It - Michael Jackson