Beet Tartare Recipe

• 6 x beets - (abt 1 1/2 lbs)
• 1 x shallot roughly minced
• 1 tsp Worcestershire sauce Warm pepper sauce to taste
• 1 tsp Sherry vinegar
• 6 x cornichons roughly minced
• 1/3 c. capers liquid removed
• 1 Tbsp. mayonnaise
• 2 Tbsp. minced parsley more for garnish Salt to taste Freshly-grnd black pepper to taste

1. Heat the oven to 350 degrees.
2. Wash the beets and, leaving them wet, wrap them individually in foil.
3. Place in a roasting pan or possibly on a baking sheet and bake till tender, about 1 1/2 hrs.
4. (To test, poke a thin-bladed knife through the foil.)
5. Let the beets cold in the foil.
6. (Alternatively, to cook in water, drop the beets into salted water to cover and bring to a boil.
7. Cook over medium heat till tender, 45 min to 1 hour.)
8. When the beets are cold sufficient to handle, peel and cut into eighths.
9. Place the beets in the bowl of a food processor with the shallot, Worcestershire sauce, a few drops of warm pepper sauce, vinegar, cornichons and capers.
10. Pulse till the mix is chopped but not pureed.
11. You may have to scrape the mix down between pulses.
12. Spoon the mix into a bowl and stir in the mayonnaise and parsley.
13. Taste and adjust the seasonings; you may need to add in salt and pepper and more vinegar, Worcestershire or possibly warm sauce.
14. (This dish keeps well up to 2 days.
15. Chill, keeping it well wrapped or possibly in a covered container, and bring to room temperature before serving.)
16. Garnish and serve with steamed fish.
17. This recipe yields 3 1/2 c..

beets , shallot, worcestershire sauce, sherry vinegar, cornichons, capers, mayonnaise, parsley

Taken from cookeatshare.com/recipes/beet-tartare-83157 (may not work)