Beet Tartare

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My roommate just recently went to a great restaurant, Portobello. If you haven’t heard of it, it’s a lovely vegan Italian restaurant in Southeast Portland. I’m not vegan, but this place makes amazing food. One of these amazing foods is a beet tartare. I haven’t been to this restaurant in a while but my roommate’s venture reminded me of this dish’s existence and it’s awesomeness.  This isn’t the recipe the restaurant uses, I just used the thought of their dish as inspiration.

This recipe makes a great appetizer and, if you have leftovers, it makes a hardy sandwich spread. In case you were wondering, this recipe has nothing to do with beef tartare (the beets aren’t even raw!) except that it looks similar in the end.

Roasted Beet Tartare

2 lbs. of beets (roasted) 
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Salt and pepper
1 cup walnuts or hazelnuts
Small dash of cayenne pepper
6 oz goat or feta cheese, crumbled (about 1 1/4 cups)

To roast the beets, preheat the oven to 450 degrees. Prepare the beets by washing them and trimming their greens. You can wrap them all together in tin foil or in a roasting pan covered in tinfoil. Once the oven is heated they should roast in 45 minutes to an hour or so, depending on size. To test if they are done, stick a fork in one and if it goes in easily they are done! I usually rinse them with cold water to make them easier to handle. Peel their skins- they will come off easily with just your hands.

Once the beets are cool, cut them into 4-6 pieces and put them in a food processor add the nuts, oil, vinegar, salt, pepper, and cayenne and pulse 5-6 times or enough times that the ingredients are chopped and mixed thoroughly but not a paste.

Prepare a plate with a sprinkling of that lovely braising mix. Use a small (~8 oz.) tupperware as a form. Pack the beet mixture into the form and overturn onto the prepared plate. Crumble the goat cheese over the top. I didn’t have goat cheese (as you can tell from the photo), and it was still delicious.

Enjoy with toasted bread or crackers! yum.

| December 9th, 2013 | Posted in Field Notes, Recipes, Roots, Uncategorized |

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