Beet-and-Horseradish Tartare with Fresh Carrot Sauce

Name: Beet-and-Horseradish Tartare with Fresh Carrot Sauce
Total time: 2 h 15 min
Yield: 4
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

January 2020

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Beet-and-Horseradish Tartare with Fresh Carrot Sauce

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Beet-and-Horseradish Tartare with Fresh Carrot Sauce

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