Let's start by saying that although I called this a "tartare", it is not what tartare is supposed to be. Tartare is supposed to be chopped up raw meat, often steak or beef. Sometimes it's raw fish, usually tuna or salmon.
Beet tartare has become a popular plantbased substitute for "beef" tartare. It's neither beef, nor is it raw. At least mine is not raw
This is not a new invention in the culinary world. It's become rather trendy especially in vegan restaurants. I'm sure the classic French chef would be devastated that we have the nerve to call it "tartare". Hey I didn't start it.
You don't have to be vegan to enjoy it. You just have to like beets.
I have liked beets every time I've eaten them, so far. The thing is, I don't ever get hungry and dream about eating beets. I also would not remember them, if I never saw them again. That's an exaggeration of course.
When I saw them the other day I remembered a beet tartare that my ex boss had at his vegan sushi restaurant. I was pleasantly surprised at how much I enjoyed it. It was more on the Asian side with it's taste of sesame oil.
The one I have made here, is more of a European reminder. An old friend once introduced me to beet borscht a beet soup that is common in eastern Europe. I fell in love with it.
I have also liked pickled beets, and raw shredded beets in a salad. Beet hummus is also something I like. If you give me a plain beet I wouldn't be interested.
I have made my own version based on my investigations.
The beets were roasted in the oven, with a sprig of thyme after wrapping them in foil. I also stabbed them a bit with pointy knife. They were quite big. I baked them on 350F.
This was the first time I've roasted beets. I was surprised at how they don't soften up like a potato even after an hour. I didn't time it. I just checked them to see if I could stick a knife through. After an hour they were perfect.
The skin was removed and I chopped them into a small dice.
Roasted beet tartare
600g beets
50g red onion or shallots
25g capers
75g vegan mayo
10g garlic
5g fresh dill
50g prepared horseradish
Juice of one lemon
Salt and pepper to taste
For the sunflower seeds I used raw ones and toasted them in a dry pan. It really brings out the nutty flavor and adds a little crunch. I used them because I had them in the cupboard.
I know that horseradish is often used with roast beef so this turned out to be a nice addition. I had forgotten how much I like horseradish.
My ex husband's family are Jewish, so I used to go to the holiday dinners. This is where I discovered the combination of horseradish and beets, in the condiment called "chrain". It was always on the table and I loved it.
Other then the beets, the only thing that was cooked was the garlic and the capers.
The capers, the pickles and the horseradish compliment the sweet earthy taste of the beets, by adding acidity.
To serve the tartare, I decided on crackers. Since the store was too far to go on a cold day, I made my own. This was quite basic.
Crackers
300g all purpose flour
120g oat flour
2 tablespoons cane sugar
1 tablespoon salt (1/2 tablespoon more, if not adding to the cracker top)
30g oil
1 cup water or more to make a dough
Toppings of choice like seeds, herbs and salt
I have never made crackers from wheat before. I have only used seeds in the past. This time I used oats along with all purpose flour.
I didn't have oat flour so I ground up my own. It's easy if you have the right tool. My smallest cheapest bullet blender is perfect for grinding things into a powder.
I just put everything in a bowl and mixed, then formed a dough that could be flattened.
I tried to make it as thin as possible.
When it was as thin as I could get it, I sprinkled the top with fresh thyme and black sesame seeds. I also added a sprinkle of salt.
After cutting them into pieces I put them in the oven at 450F for around 10 minutes. Every oven is different so the timing may not be accurate. I just made sure they were golden and crispy.
Traditionally a real tartare is served with a runny egg yolk on top. I would not have eaten the raw meat or the egg yolk even when I ate meat.
As an egg substitute, I used mashed avocado, lemon juice, and a sprinkle of black salt. Black salt kind of has a sulphurous taste similar to egg.
Black salt is often used to make a tofu scramble, substitute for an egg scramble.
I added more fresh dill which I think is a good combination with all of the items in the tartare.
When Marc saw me get out the beets, his first reaction was to say, "uh oh."
When Marc had a bite of it, he said "hmmmnnn this is really good!"
Thanks for stopping by and have a great day.
design by: @KidSistersPhotos taken with a Nikon D7500 by me except for the ones of me taken by my other half