Beet tartare

1

Serves

4

Beet tartare


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. 

 

Best way to peel beets

Nutrition (per serving)

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