Beet tartare

It’s been a slow week at the foodgeek household. We’ve been getting the same old veggies from the CSA and I’ve been slacking off in the interesting food department. For a change, I decided to make something fancy for Monday’s dinner: Beet Tartare. I’m definitely not much of a beef person, never mind raw beef, so this dish isn’t all that scary. I served the tartare on fried radicchio risotto and topped the whole thing off with some wilted garlicky arugula.

I have to be honest here, when I decided on this dish, I had no idea how it would turn out. Sure I know the risotto would be good, the roasted beets would be sweet, and the arugula peppery, but I had no idea how they would get along on the plate. I gathered up all the parts of the recipe, roasted the beets, fried the risotto, wilted the greens, and then just plated it all up, restaurant style. I handed the plate to the eater and used my plate to take photos. I quickly took the photos and walked over to ask how the dish was, and the eater’s plate was empty. While the portion was rather small, I was surprised to see how fast it disappeared. With my first bite, I declared this dish was actually a success, who would have guessed?

I don’t really have a recipe for this sort of dish; I just made it up on the fly. If you guys would like a formal recipe, let me know in the comments and I’ll try and hammer one out.

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3 Responses to “Beet tartare”

  • Mari Bickmore says:

    would SOOO love the recipe for this entire presentation!

  • Shaun says:

    Jef – I have just come across your cute blog. I think it is sweet that you include the eater in your posts. Though your enthusiasm for macarons and chocolate is impressive (both are too scary for me to contend with), it is your beet tartare recipe that surprises me the most. I love beets and have never considered making them this way. As it is Winter here in New Zealand, we have beets up to our ears, and this is a great new trick to make do with my favorite Winter veg. Thanks!

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