Vegetables Beet-and-Horseradish Tartare with Fresh Carrot Sauce Be the first to rate & review! 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 Rocco DiSpirito Instagram A 1999 F&W Best New Chef and James Beard Book Award winner, Rocco DiSpirito was the executive chef of Union Pacific in NYC from 1997 to 2004. He's the author of 13 books and the TV personality who produced and starred on Rocco's Dinner Party and Now Eat This! With Rocco DiSpirito. Food & Wine's Editorial Guidelines Updated on January 1, 2020 Print Rate It Share Share Tweet Pin Email 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. Rate it Print