Beet Tartare
- 3 tablespoons olive oil
- 2 tablespoons buckwheat groats
- 1 pound red and golden beets, peeled and cut into 1/4" dice, roasted
- 1 finely chopped shallot
- 2 tablespoons chopped fresh mint
- 2 tablespoons Sherry vinegar
- Reserved buckwheat and oil
- Salt and pepper
- 1/2 cup sour cream
- Fresh lemon juice
- Cook 3 tablespoons olive oil and 2 tablespoons buckwheat groats (coarsely chopped hazelnuts would also be A+) in a small skillet over medium heat, stirring, until golden brown, about 4 minutes; set aside. Peel and cut 1 pound red and golden beets, roasted, into 1/4" dice. Toss in a medium bowl with 1 finely chopped shallot, 2 tablespoons chopped fresh mint, 2 tablespoons Sherry vinegar, and reserved buckwheat and oil; season with salt and pepper. Thin 1/2 cup sour cream with fresh lemon juice. Serve beet mixture over sour cream topped with lemon zest.
olive oil, buckwheat groats, red, shallot, fresh mint, sherry vinegar, oil, salt, sour cream, lemon juice
Taken from www.epicurious.com/recipes/food/views/beet-tartare-56389969 (may not work)