Ingredients
Scale
- 4 beets
- oil for rubbing
- 1/4 cup avocado oil (like this)
- 1/2 cup shallots, peeled and sliced thin
- 1 tsp dijon mustard (like this)
- 1 tsp apple cider vinegar (or balsamic)
- 1/4 tsp salt
- pinch of black pepper
- 1 tbsp capers, minced (like this)
- 2 tbsp parsley, minced
- 2 tbsp fresh horseradish, grated (plus more for garnish)
- baby romaine leaves for cups (or any other baby lettuce you like)
Instructions
- Preheat oven to 400’F. Wash and trim beets, and rub lightly with avocado oil. Roast in a cover dish in oven for 40-50 minutes, until fork tender. Remove from heat and allow to cool.
- In a medium skillet, heat 1/4 cup of avocado oil on medium-high heat. Saute sliced shallots in hot oil until crispy and brown, stirring occasionally, about 7-8 minutes. Then using a fine mesh sieve over a bowl, carefully pour oil and crispy shallots though to strain out the oil. Allow crispy shallots to drain on a paper towel while you prepare rest of recipe.
- In a small bowl combine strained avocado oil, dijon, vinegar, salt, and pepper to make dressing Set aside.
- Once beets are cool, peel and dice into tiny cubes. Add capers and parsley. And drizzle on dressing. Toss to combine. Adjust for salt and pepper.
- Add grated horseradish and toss again.
- Fill lettuce cups with small scoops of beet tartare and garnish with more grated horseradish and crispy shallots. Serve and enjoy.
Notes
COOKING TIPS:
-Beets can be roasted the day before to save on cooling time.
-Beet tartare can be made in advance and served later. Store well in fridge for 1-3 days.
-If fresh horseradish is not available or not your thing, try fresh grated fennel bulb or goat cheese. Both pair well with beets.
-When making crispy shallots, keep shallots around the sides of your pan (not the center) for more even cooking.