Victor Protasio
Active Time
15 MIN
Total Time
2 HR 15 MIN
Yield
Serves : 4

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.

How to Make It

Step 1    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.

Step 2    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.

Step 3    

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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