Vegetables

Beet-and-Horseradish Tartare with Fresh Carrot Sauce

Name: Beet-and-Horseradish Tartare with Fresh Carrot Sauce
Total time: 135 min
Ingredients: 2 medium-size red beets (about 1 pounds), peeled; 3 tablespoons fresh lemon juice; 1 tablespoon prepared horseradish; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons Worcestershire sauce or soy sauce; 1 teaspoon extra-virgin olive oil; 1/4 cup chopped fresh flat-leaf parsley; 1 cup refrigerated carrot juice (such as Bolthouse Farms); 1 teaspoon fresh lemon juice; 1/2 teaspoon Worcestershire sauce or soy sauce; 1/4 teaspoon coconut nectar (such as Coconut Secret) or brown sugar; 1/8 teaspoon kosher salt; 1/4 teaspoon xanthan gum (optional); 4 dill sprigs, for garnish

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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.

By

Rocco DiSpirito

Updated on January 1, 2020

Beet and Horseradish Tartare with Fresh Carrot Sauce Recipe — Photo: Victor Protasio

Active Time:

15 mins

Total Time:

2 hrs 15 mins

Yield:

4

Ingredients

BEET TARTARE

2 medium-size red beets (about 1 pounds), peeled
3 tablespoons fresh lemon juice
1 tablespoon prepared horseradish
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce or soy sauce
1 teaspoon extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley

CARROT SAUCE

1 cup refrigerated carrot juice (such as Bolthouse Farms)
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce or soy sauce
1/4 teaspoon coconut nectar (such as Coconut Secret) or brown sugar
1/8 teaspoon kosher salt
1/4 teaspoon xanthan gum (optional)

ADDITIONAL INGREDIENT

4 dill sprigs, for garnish

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.

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.