Beet Tartare

That’s right-BEET, not BEEF!
Earthy beets and a tangy mustard aioli make this beautiful appetizer a great starter for healthy, plant based, entertaining.

Serves 6-8

2 beets

For the roasted beets:
Preheat the oven to 400 degrees. Wash the beets and remove the leaves and stems. 

Toss the beets with olive oil and salt. Place in a baking dish with a little water in the bottom of the dish.

Cover with a lid or with foil and roast for about 50-60 minutes.

Check the beets every 20 minutes and add water to the bottom of the pan if it looks dry.

Beets are done when easily pierced with a fork. Remove the beets from the oven and allow to cool. Hold the beets with a paper towel and rub the skin off the outside of the beets-they should slide off quite easily.

Cut off both ends of the beet. In a food processor, pulse the beets lightly until the beets are finely chopped. Empty the beets into a mixing bowl and dress with the mustard aioli.

Serve with crostini or flatbread and the truffled cashew cream. Garnish with pickled caper berries and chives.

For the mustard aioli:
1 1/2 cups cashews
1 cup water
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup agave
2 Tablespoons mustard
Blend until smooth.

For the truffle cream:
1 cup cashews
1 Tablespoon lemon juice
1 Tablespoon agave
pinch salt
1 Tablespoon white truffle oil

Blend until smooth.

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