Beet Tartare
Ingredients
- 4 medium-sized beets
- 1-1/2 tablespoons balsamic vinegar
- salt & pepper
- arugula
- 2 tablespoons diced walnuts
Instructions
- Heat oven to 400°F.
- Remove greens* from beets and wrap each completely in foil.
- Bake for 45 minutes or until fork tender.
- Allow to cool for 15 minutes.
- Using a paper towel, gently remove skin.**
- Cut beets into a fine dice; transfer to a mixing bowl.
- Drizzle with balsamic vinegar and a small amount of salt and pepper.
- Mix well.
- Cover two salad plates with arugula.
- Using a ring mold, pour half of the beet mixture inside.***
- Remove mold and repeat on second plate.
- Garnish each with half of the walnuts.
Notes
*Save greens for another use, such as a salad or a stirfry.
**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.