Beetroot Tartare (serves 4)

Beetroot Tartare (serves 4)

A lot of my inspiration comes from food I have eaten in restaurants. I can now ‘read’ menus for gluten and dairy free dishes without having to ask the server and I am glad to say that there is nearly always something that fits the bill even if I have to say ‘no cheese’, etc. I experienced this appetizer, which I serve on a bed of arugula, at Café Boulud in Palm Beach during restaurant month and it was delicious. Now, nothing I make will ever taste like a Daniel Boulud creation – it is at best a distant approximation. The beetroot is actually not raw but roasted and it is mixed with a little bit of pesto made without parmesan (I actually bought a jar at Wholefoods as you only need a little bit).
Serve with slices of hard-boiled egg.

2 largish beetroots – roasted
1/2 tablespoon vegan pesto
Salt and freshly ground black pepper
2 hard-boiled eggs – sliced (put on at last moment so they don’t look purple from beetroot).

Roast beets for an hour or so until tender (I wrap them in aluminum foil).
When cool process chunks of beets in food processor and add 1/2 tbsp. vegan pesto, salt and freshly ground black pepper.
Taste and, maybe, add a little more pesto.
Place beet tartare on bed of arugula and top with slices of hard-boiled egg.


Subscribe to our new recipes and newsletter

Holler Box