Beet Tartare

• 3 medium red beets
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly cracked black pepper
• 1 egg white
• 1 1/2 tablespoons prepared horseradish
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 cups Grapeseed oil
• kosher salt
• 1 1/2 cups all-purpose flour, plus extra for dredging
• 1/2 cup cornstarch
• 1 1/2 teaspoons salt
• 1 1/2 cups ice-cold club soda
• canola oil, for deep frying
• 2 large Vidalia onions
• all-purpose flour
• kosher salt
• chopped fresh chives
• fresh chervil leaves
• 2 ounces salmon roe

1. Preheat the oven to 350F.
2. Wash and lightly scrub the beets.
3. Pat them dry and place on a sheet of foil.
4. Drizzle with 1 tablespoon of the olive oil and season well with salt and pepper.
5. Wrap the foil tightly to form a packet, poking a few holes to allow steam to escape and place on a baking sheet.
6. Roast for 1 hour, or until the beets are tender.
7. Remove from the oven, and while still warm, carefully peel off and discard the skins.
8. Place the beets in a food processor and add a little of the roasting liquid from the packet.
9. Pulse 10 to 12 times, until the beets are finely chopped but still have some texture.
10. Season with a drizzle of the remaining 1 tablespoon olive oil and with salt and pepper.
11. Set aside.

red beets, extra virgin olive oil, kosher salt, egg, horseradish, lemon juice, grapeseed oil, kosher salt, flour, cornstarch, salt, club soda, canola oil, vidalia onions, flour, kosher salt, fresh chives, chervil, salmon roe

Taken from www.foodrepublic.com/recipes/beet-tartare-recipe/ (may not work)