My F&W
quick save (...)

Beet Tartare with Horseradish and Caraway

  • ACTIVE: 25 MIN
  • TOTAL TIME: 2 HRS 50 MIN
  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  1. 1 1/2 pounds medium beets
  2. 2 teaspoons caraway seeds
  3. 1/3 cup minced red onion
  4. 2 tablespoons extra-virgin olive oil
  5. 2 tablespoons finely grated fresh horseradish or drained prepared horseradish
  6. 2 anchovy fillets, finely chopped
  7. 1 tablespoon sherry vinegar
  8. 1 tablespoon finely chopped capers
  9. Salt and freshly ground pepper
  10. 2 teaspoons minced chives
  11. 2 teaspoons minced parsley
  12. 1/2 teaspoon fresh lemon juice
  1. Preheat the oven to 400°. Put the beets in a baking dish, cover with foil and bake for about 1 hour, or until tender. When the beets are cool enough to handle, peel and coarsely grate them.
  2. Meanwhile, in a small skillet, toast the caraway seeds over moderate heat for 1 minute. Transfer to a work surface to cool, then finely chop.
  3. In a medium bowl, combine the red onion with the olive oil, horseradish, anchovies, vinegar, capers and caraway seeds. Fold in the beets and season with salt and pepper. Cover and refrigerate for 1 hour. Stir in the chives, parsley and lemon juice and serve.
Notes One Serving 148 calories, 9 gm total fat, 1 gm saturated fat, 65 gm carb.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.