Beet Tartar Recipe

• 4 med beets
• 1 x shallot, finely minced
• 2 Tbsp. capers
• 2 Tbsp. minced cornichon pickles
• 1 1/2 Tbsp. mayonnaise
• 1/2 Tbsp. Dijon mustard
• 2 Tbsp. chiffonade parsley Salt to taste Warm red pepper sauce, to taste Sherry vinegar, to taste

1. 4 SERVINGS OVO-LACTO
2. In this simple yet exquisite recipe, the intensely sweet flavor of roasted beets is accented with tangy capers and cornichon pickles.
3. The salad is wonderful on its own or possibly as a component of an antipasti platter or possibly salad.
4. Preheat oven to 350 degrees.
5. Quarter beets with skin on and spread in baking pan.
6. Roast till tender, about 1 hour.
7. Remove from oven and let cold.
8. Peel and throw away beet skins.
9. Coarsley chop beets in food processor.
10. Transfer to medium bowl, add in remaining ingredients and toss gently to mix.
11. Serve salad at room temperature.

beets, shallot, capers, cornichon pickles, mayonnaise, mustard, salt

Taken from cookeatshare.com/recipes/beet-tartar-83156 (may not work)