A vegan version of tartare. It’s so delicious even your meat-loving diners will adore it.
Yes, this is a vegan recipe, but don’t run away. It’s incredibly flavorful, especially if you’re a fan of beets. If you’re looking for a healthy tapas dish to serve at a dinner for two, stop right here. It could be just what you were seeking.
The original post from January 2016
The new year is quite often a time for renewed efforts at exercising and better eating. After all of the excess of the holidays, many strive to start the year with a clean slate. In my household, my husband has made that resolution, which is one I am glad to support. Personally, I eat fairly healthy during the week, leaving my weekends for splurging on more caloric options.
In addition to a weekend indulgence or two, Tapas Monday often gets a pass on healthy eating, as we delight in delicious bites of this and that. However, only a couple days into the new lifestyle goals, I didn’t want to sabotage my husband’s effort. So, for the first Tapas Monday of 2016, I decided to go with a 100% healthy menu. It consisted of flatbread crackers, scallion Greek yogurt dip, chicken meatballs, and beet tartare.
I hadn’t seen beet tartare on a menu until a recent trip to our favorite local restaurant, Copper Door. Admittedly, I didn’t order it, opting instead for a pizza. Thankfully while I was planning Monday’s menu I remembered this creative spin on a traditional tartare and decided to try my hand at it.
We found the tartare to be light and flavorful. While there is no chance that you could pretend it is a replacement for a beef tartare, it does make a delicious veggie appetizer. If you enjoy roasted beets, this recipe is sure to please. (For another beet-centric recipe, give this one a try.)
Beet Tartare
Ingredients
- 4 medium-sized beets
- 1-1/2 tablespoons balsamic vinegar
- salt & pepper
- arugula
- 2 tablespoons diced walnuts
Instructions
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Heat oven to 400°F.
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Remove greens* from beets and wrap each completely in foil.
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Bake for 45 minutes or until fork tender.
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Allow to cool for 15 minutes.
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Using a paper towel, gently remove skin.**
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Cut beets into a fine dice; transfer to a mixing bowl.
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Drizzle with balsamic vinegar and a small amount of salt and pepper.
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Mix well.
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Cover two salad plates with arugula.
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Using a ring mold, pour half of the beet mixture inside.***
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Remove mold and repeat on second plate.
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Garnish each with half of the walnuts.
Notes
**Your fingers will be stained from handling the beets. It should wash off easily, or you can wear gloves to prevent staining.
***If you don’t have a ring mold, you can press the beets into a cupcake shape.
