2.88158
76 ratings

Beet Tartare

A fresh take on your boring beet recipe
1 h 30
(prepare time)
4
Servings
425
Calories Per Serving

Ingredients

For the beet tartare

  • 1 QT Smoked Beets
  • 1/2 Cup beet puree
  • 3 Tablespoons confit shallot
  • 2 1/2 Tablespoons olive oil
  • 3/4 Teaspoons citric acid
  • 1 Tablespoon salt

For the smoked beets:

  • 3 medium sized beets

For the beet puree:

For the Cumin Yogurt:

  • 2 Cups Greek yogurt
  • 1/4 Cup heavy whipping cream
  • 1/4 Teaspoon cumin, toasted and ground
  • salt

For the sunflower relish

  • 1/4 Cup sunflower seeds

Directions

For the beet tartare

For the smoked beets:

Rinse beets under water.

Toss them with salt and oil.

Roast red beets in 350ºF oven until tender, about 45 mintues to an hour. Peel them after they are cooked. Save some for puree.

**If possible smoke them with apple wood chips

 

For the beet puree:

Take the remaining beets from raosting or smoking and cut them into chunks and blend along with the roasting juices if you have them.

 

For the Cumin Yogurt:

In a bowl, whisk the yogurt and cream together until smooth. Season with cumin and salt.
 

For the sunflower relish

Toast sunflower seeds in a pan with oil, stirring constantly until well-browned. Cool amd pulse in a food processor.

Season with salt, lemon zest, and olive oil to taste.

Nutritional Facts
Servings4
Calories Per Serving425
Total Fat30g46%
Sugar21gN/A
Saturated13g66%
Cholesterol64mg21%
Protein16g32%
Carbs28g9%
Vitamin A4µgN/A
Vitamin B60.2mg10.5%
Vitamin C11mg19%
Vitamin E2mg12%
Vitamin K6µg7%
Calcium404mg40%
Fiber7g26%
Folate (food)243µgN/A
Folate equivalent (total)243µg61%
Iron2mg12%
Magnesium61mg15%
Monounsaturated7gN/A
Niacin (B3)1mg4.9%
Phosphorus110mg16%
Polyunsaturated2gN/A
Potassium774mg22%
Sodium950mg40%
Thiamin (B1)0.1mg7.7%
Zinc0.9mg6.2%