Beet Tartare
Beets are not my favorite vegetable, but I get them quite often in my CSA box, so I'm always looking for new ways to prepare them. This is a winner! They're even better the next day as the flavors meld and develop. Sadly though, sometimes we don't have leftovers.
If you don't have buckwheat groats or just want to simplify the recipe, substitute coarsely chopped toasted hazelnuts instead. You can also use limes and cilantro in place of the lemon and mint.
Adapted from BonAppetit.com by Claire Saffitz
Serves 4 - 6 pp as a side
In a small skillet over medium heat, cook, stirring constantly until golden brown, about 4 minutes (don't overcook or the groats will be too hard):
3 tablespoons olive oil
2 tablespoons buckwheat groats
Set aside.
In a mixing bowl, make dressing by whisking together:
1 shallot, finely chopped
2 tablespoons chopped fresh mint
2 tablespoons Sherry vinegar
salt and pepper to taste
Note: If using hazelnuts, add 2 tablespoons olive oil to the dressing.
Cut into 1/4" dice:
1 lb red and golden beets, roasted and peeled
Add diced beets and groats (or coarsely chopped toasted hazelnuts) to the dressing and toss gently.
In a small bowl, whisk together:
1/2 cup sour cream
juice of 1 lemon (zest lemon before juicing)
Serve beet mixture over sour cream topped with:
lemon zest
You can plate individually or serve family style on a big platter.
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