Roasted beets take center stage in this "tartare" recipe from chef Devin Mills. Bonus: It's vegetarian-friendly!

Serves 4
Ingredients:4 medium-size beets
¼ cup olive oil
Salt and pepper
For the sauce
1 cup mayonnaise
¼ cup Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
Salt and pepper, to taste
1 tablespoon chives, finely chopped (about 6 chives)
1 teaspoon chervil, finely chopped (about 2 stems)
Plus: Rack of Pork With Baked Fava Beans Recipe
For the garnish
1 tablespoon white truffle oil
8 caperberries
1 cup micro arugula
Directions
1. Preheat oven to 400 degrees. Coat the outside of the beets with the olive oil. Season with salt and pepper. Place beets in a roasting pan and cover with aluminum foil, sealed tightly. Roast until tender, approximately one hour.
2. While the beets are still warm, peel the skins off with a paper towel. Chop each beet into six parts
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