Red Beet Tartare
I LOVE BEETS and you will too once you try this salad! They don't taste like dirt if you roast them properly. They are so delicious.
3 large red beets, roasted (see note below)
1 small shallot, diced very small
1 T. chives, chopped
3 T. olive oil (+more for roasting beets)
1/2 lemon or orange, juiced
1/2 teaspoon salt and dash of pepper
Endive or small Little Gems lettuce leaves.
Bonfire salt for sprinkling (you can find Bonfire salt on Amazon. It has a rich smokey flavor that goes great with this salad)
Preheat oven to 450°.
Trim leaves and long roots from beets but leave the top and bottom on the beet to roast. You don't want to lose the juice from the beets when roasting.
Cover the beets with olive oil and add to a roasting pan with a lid or you can put them in aluminum foil. Roast the whole beets for 30 minutes. Flip and roast another 15 min.
Test beets for doneness, by pricking with a fork to see if they are tender. They will continue to cook as they cool, so don't cook until they are too soft (like you would with a baked potato). You want them to be a little firm.
Remove beets from oven and allow them to slightly cool. Now cut off the top and bottom of the beet. While still warm, peel the beets. At this point, the skin should slide off. I find that if I use a paper towel to peel off the skin it works great.
Now dice beets into small cubes and transfer to a bowl to refrigerate while you make the dressing.
Mince shallots and chives and add them to olive oil, lemon juice, salt and pepper.
Pour dressing over your diced beets and stir gently.
Plate your beet salad and serve with endive or romaine (Little Gems) and decorate with creme fraiche (or sour cream) and a dash of Bonfire salt.
Note: Sprinkle some chopped walnuts or pecans. You can also crumble goat or feta cheese. If you like balsamic vinegar, drizzle a little.