Beet tartare

Name: Beet tartare
Yield: 4
Ingredients: 5 chilled cooked, peeled beets, diced; 3 tbsp diced cornichons; 1 tbsp diced shallots; 1 tbsp chopped parlsey; 1 tbsp lemon juice; 2 tsp Dijon mustard; 1/8 tsp salt; 2 cups arugula; 2 tsp olive oil; 1 tsp lemon juice; 1/4 cup shaved parmesan

Makes4 servings

Ingredients

5 chilled cooked, peeled beets, diced
3 tbsp diced cornichons
1 tbsp diced shallots
1 tbsp chopped parlsey
1 tbsp lemon juice
2 tsp Dijon mustard
1/8 tsp salt
2 cups arugula
2 tsp olive oil
1 tsp lemon juice
1/4 cup shaved parmesan

Instructions

COMBINE beets with cornichons, shallot, parsley, 1 tbsp lemon juice, Dijon and salt in a large bowl. Season with fresh pepper.
TOSS arugula with olive oil and 1 tsp lemon juice. Divide among 4 plates. Pack beet tartare into a 1-cup measure and invert onto arugula. Repeat. Top with parmesan. Serve with crostini.

Nutrition (per serving)

Calories 100, Protein 4g, Carbohydrates 14g, Fat 4g, Fibre 3g, Sodium 335mg.
Excellent source of folate.

FILED UNDER:

fall appetizer No Cook vegetables