Rocco DiSpirito’s vegetarian “tartare” of shredded raw beets develops a slightly spicy depth from the horseradish and Dijon, while creamy carrot “egg yolk” brings bright flavor to beets’ natural earthy sweetness.

Rocco DiSpirito
January 2020

Gallery

Credit: Victor Protasio

Recipe Summary

active:
15 mins
total:
2 hrs 15 mins
Yield:
4
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Ingredients

BEET TARTARE
CARROT SAUCE
ADDITIONAL INGREDIENT

Directions

Make the beet tartare
  • Grate beets on large holes of a box grater or using grating attachment on a food processor. Place in a large bowl; stir in lemon juice, horseradish, mustard, Worcestershire, and olive oil. Let stand at least 2 hours or up to overnight. Stir in parsley.

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Make the carrot sauce
  • Whisk together carrot juice, lemon juice, Worcestershire, coconut nectar, salt, and, if using, xanthan gum in a bowl or measuring cup.

  • Spoon about 2 tablespoons carrot sauce onto each of 4 small rimmed plates, swirling plates to form a circular pool of carrot sauce. Top each plate with about 3/4 cup beet tartare and 1 dill sprig.

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