Roasted beet "tartare"

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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.

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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.

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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.

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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.

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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

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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.

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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.

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Other then the beets, the only thing that was cooked was the garlic and the capers.

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The capers, the pickles and the horseradish compliment the sweet earthy taste of the beets, by adding acidity.

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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.

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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.

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I just put everything in a bowl and mixed, then formed a dough that could be flattened.

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I tried to make it as thin as possible.

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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.

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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.

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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.

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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.

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I added more fresh dill which I think is a good combination with all of the items in the tartare.

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When Marc saw me get out the beets, his first reaction was to say, "uh oh."

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When Marc had a bite of it, he said "hmmmnnn this is really good!"

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Thanks for stopping by and have a great day.

carolynbanner.jpgdesign by: @KidSisters

Photos taken with a Nikon D7500 by me except for the ones of me taken by my other half

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First thought it said roasted beef.. ha ha ... knew that couldn't be.. Beets are good, nice post.. 😽

I'm glad to hear that people like beets. It's not for everyone you know. Thanks Mike!😊

Beets are a vegetable that I always enjoy in my meals, I prepare beet cream or vinaigrette salad, sometimes I don't have the creativity to prepare another dish with this ingredient that I like so much. Today, you have given me a great idea, your recipe looks really spectacular!
Thank you so much for being such an inspiration, I wish you a wonderful week... I send you hugs and blessings @carolynstahl from Venezuela.

Hello @kristal24. I like to hear about people that like beets. It's half half here with people who like them or hate them. I'm getting more interested in them these days.

I really appreciate your kind words and compliment. Warm wishes from Canada.❤️

Now I just love beetroot, young ones are delicious on their own - boiled or roasted, pickled beetroot. I have yet to eat borscht, my son ate it a lot when he visited Russia before the awful war, and he loved it.
Your beet tartare sounds and looks sooo good! Lucky Marc😉

You know I don't think I've had a young beetroot. I'm going to give them more attention. It's one of those items that I pass by most of the time. I've yet to try a vegan borscht. The one I had years ago had chicken broth powder and sour cream.

The tartare was a fun snack but you spoil me with your compliments my friend.😊

Fantastic job! That looks amazing. Like you said, a plain Beetroot is not so great, but you can make some great salads and soups from it, it is amazing. I also eat often the vegan version of borscht soup, it is very nice.

The version of borscht that I had long ago was not vegan. I have never made a vegan version. Thanks for the lightbulb moment and thanks for the great compliment!

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So nice to finally see another one of your amazing posts, @carolynstahl! What can I tell you; as a kid I loved all greens and root vegetables, except for beets. My mom had to give them to me in juice with orange and carrot and told me it was strawberry juice; you know, strawberries were like the most elegant fruit for the girls in my neighborhood, where only guavas and lemons were plentiful, lol. But time passes and one grows up and gets to know borsch, only to reevaluate years of a beetless life! I do love beets now but have never seen them in a preparation like this before. In fact, I've never put them in the oven or roasted them. But that's about to change.

Your dish is a beauty, needless to say. The color is amazing. Your talent is admirable. Big hug!

Haha it's funny that the first time I recall eating beets was when I was around 5. My mother made a tomato beet soup. I was not a picky eater but the soup was not the most exciting thing ever. She also used beet juice once to colour the icing on my birthday cake. I was very disturbed by this. It tasted okay but I'll never forget it.

It's a relief to hear that you liked vegetables as a kid. I know way too many people that don't eat any, I mean any, vegetables at all.

This was the first time I roasted beets. I really love how the flavor explodes when roasting.

Thank you so much for your lovely compliment. You are way too generous my friend.
Warm wishes.😊

This looks and sounds so good. I love beetroot, it's one of my favourite vegetables. I have bookmarked this so that I can make it one day.
Thanks @carolynstahl for always sharing these amazing recipes with us all. I hope all is good with you xxxx

I'm amazed to hear when people say they love beets. I need to use them more often. I do like them but never really crave them.

I appreciate your lovely comment and wish you all the best. Thank you so much.❤️

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Roasted beet tartare recipe is very healthy and unique vegan recipe. Very nutritious tasty dish. You have made perfectly. Thanks for sharing friend.

Much appreciated my friend. Thank you very much.

This looks awesome. I want to try it! I usually make pickled beats in sweet and sour pickling juice and I use baby beets. They are so much sweeter. I can already imagine a sweet and sour pickled beet "tartare" with fresh herbs on top and maybe a creamed hummus or avocado. Thanks for the inspiration!!

Oh yes! Pickled beets. It wouldn't need the pickles in it. I should try pickling beets. It would be a nice addition to many dishes. Thank you too!

It is indeed and it keeps well for so long. I always make a big bunch and eat it throughout the year. Enjoy!

Wow! This is really strange and interesting recipe. I like beets; so this should be a winner for me too! Yummy looking photos.

It's strange there but not over here. It's a trendy vegan dish.😊

Oh! I should sample a big one!

nice to know some new things made by you dear friend I like beetroot and this is a new idea from you to make this way lovely recipe. a hug 💓😊

Thank you my friend. It is not a new idea actually but it's my own version. Hope all is wonderful with you.😊❤️

Very creative! I wanna try this recipe for sure! Will buy beets on the weekend!

Yes it's the first time I roasted them. It really is nice this way. Thank you.