Beet Tartare with Crème Fraiche

Name: Beet Tartare with Crème Fraiche
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 2 beets, washed; 2 tablespoons extra-virgin olive oil; kosher salt; pepper; 1 tablespoon balsamic vinegar; 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 2 tablespoons crème fraiche; 2 tablespoons fresh dill, chopped; 4 heads of endives, stems removed

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Looking for new ways to eat roasted beets? This beet tartare is a fun vegetrian riff on the classic French appetizer. The recipe here mimics the tartare preparation by chopping roasted beets with balsamic vinegar and olive oil. You then mound it onto endive leaves and top it all off with crème fraîche and dill. You get the same textures as the beef version but it's much healthier—not to mention, much safer to deal with beets than raw beef! Serve it as a first course for your next dinner party and you'll be sure to impress.

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Servings: 4

Ready in: 1hr 30min PT1H30M

Ingredients

2 beets, washed
2 tablespoons extra-virgin olive oil
kosher salt
pepper
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 tablespoons crème fraiche
2 tablespoons fresh dill, chopped
4 heads of endives, stems removed

Directions

Preheat oven to 350°F (180°C).
Cover beets in olive oil with add salt and pepper; wrap in aluminum foil; place in preheated oven and roast in a tray for about 1 hour.
Remove beets from the oven and cool completely; set aside for about 1 hour. Peel beet skins off with your hands using a small pairing knife. Cut beets into 1-inch cubes.
Transfer beets to a food processor; add oil, vinegar, salt, and pepper and pulse for 30 seconds (about 5 to 6 pulses). Keep pausing it consistently so it does not get pureed.
Mix crème fraiche with dill in a small bowl.
To assemble, use a spoon and scoop about a tablespoon of beet tartare into endives. Garnish with a teaspoon or less of the gorgonzola crème fraiche; garnish with additional dill.

Mealthy tip:

You can refresh leftovers of this beet recipe by dressing it additional olive oil and balsamic vinegar before serving. You could also set this dish out as a spread at a party to serve with rye crackers or toasted baguette slices.

Tagged:

Salads Fusion American Casual Party Date Night Oven Happy Hour Mediterranean Sides Beets Snacks Gorgonzola Cheese Fall Vegetarian Low-carb Kitchen Hacks Appetizers No Meat Endive

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(2 Reviews)

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What others are saying

Sam Dalton says:

My wife talked me in to trying this recipe, and I surprisingly really enjoyed it. I always had beats that were roasted, but this version with the crème fraiche was amazing. It all works well together.

Greg Jones says:

I love the earthiness of the roasted beets. This recipe has great flavor and texture. I made it for a date night and it was a real treat for my wife. We both loved it very much.