Roasted beets take center stage in this "tartare" recipe from chef Devin Mills. Bonus: It's vegetarian-friendly!
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)
For the garnish
1 tablespoon white truffle oil
1 cup micro arugula
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 and place in a food processor. Pulse the beets on and off, on high speed, until the pieces are an even size-about the size of a lentil.
Related: Salt-Crusted Beef Tenderloin
3. Remove beet mixture and strain excess moisture with cheesecloth or a fine mesh colander. Set aside to drain.
4. In a separate mixing bowl, combine all liquid sauce ingredients and whisk until smooth.
5. Place the drained beets in a mixing bowl and add just 3 tablespoons of the sauce. Add 1 tablespoon of chopped chives and 1 teaspoon of chopped chervil.
6. Gently mix until the sauce and herbs are incorporated and coating the beets.
Take 1 tablespoon of the sauce and, using the back of the tablespoon, spread a light layer in the center of the plate. Then, take a circular cookie cutter and place on one side of the sauce. Delicately spoon a few teaspoons of the beet sauce - herb mixture into the cookie cutter, pressing down lightly on the spoon each time, to pack and shape the beet into the cylinder shape of the cookie cutter. Gently lift the cutter up, revealing the beet tartare.
Lean a caperberry on the tartare. In a mixing bowl, add micro arugula and white truffle oil. Season with salt and pepper. Toss lightly and place a tablespoon of the dressed arugula sprouts on top of the tartare.
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