Free Recipe Beet Tartar
Recipe Type: V Recipes
Recipe Preparation: roast
Cooking Ingredients for Beet Tartar Recipe
4 md Beets
1 Shallot; finely chopped
2 tb Capers
2 tb Chopped cornichon pickles
1-1/2 tb Mayonnaise
1/2 tb Dijon mustard
2 tb Chiffonade parsley
Salt to taste
Hot red pepper sauce; to
-taste
Sherry vinegar; to taste
Beet Tartar Preparation
4 SERVINGS OVO-LACTO In this simple yet exquisite recipe, the intensely sweet flavor of roasted beets is accented with tangy capers and cornichon pickles. The salad is wonderful on its own or as a component of an antipasti platter or salad. Preheat oven to 350 degrees. Quarter beets with skin on and spread in baking pan. Roast until tender, about 1 hour. Remove from oven and let cool. Peel and discard beet skins. Coarsley chop beets in food processor. Transfer to medium bowl, add remaining ingredients and toss gently to mix. Serve salad at room temperature. PER SERVING: 109 CAL.; 2G PROT.; 6G TOTAL FAT (1G SAT. FAT); 13G CARB.; 5MG CHOL.; 390MG SOD.; 4G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 51 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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