Beet Tartare

Ingredients for Beet Tartare

• 3 tablespoons olive oil

• 2 tablespoons buckwheat groats

• 450g red and golden beets, peeled and cut into 1/4" dice, roasted

• 1 finely chopped shallot

• 2 tablespoons chopped fresh mint

• 2 tablespoons Sherry vinegar

• Reserved buckwheat and oil

• Salt and pepper

• 120ml soured cream

• Fresh lemon juice

Cook 3 tablespoons olive oil and 2 tablespoons buckwheat groats (coarsely chopped hazelnuts would also be A+) in a small skillet over medium heat, stirring, until golden brown, about 4 minutes; set aside. Peel and cut 450g red and golden beets, roasted, into 1/4" dice. Toss in a medium bowl with 1 finely chopped shallot, 2 tablespoons chopped fresh mint, 2 tablespoons Sherry vinegar, and reserved buckwheat and oil; season with salt and pepper. Thin 120ml soured cream with fresh lemon juice. Serve beet mixture over soured cream topped with lemon zest.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.