Beet Tartare
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:28pm

Ingredients




6 beets - (abt 1 1/2 lbs)
1 shallot roughly chopped
1 teaspoon Worcestershire sauce
Hot pepper sauce to taste
1 teaspoon Sherry vinegar
6 cornichons roughly chopped
cup capers drained
1 tablespoon mayonnaise
2 tablespoons chopped parsley more for garnish
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Heat the oven to 350 degrees. Wash the beets and, leaving them wet, wrap them individually in foil. Place in a roasting pan or on a baking sheet and bake until tender, about 1 1/2 hours. (To test, poke a thin-bladed knife through the foil.) Let the beets cool in the foil. (Alternatively, to cook in water, drop the beets into salted water to cover and bring to a boil. Cook over medium heat until tender, 45 minutes to 1 hour.) 2 When the beets are cool enough to handle, peel and cut into eighths. 3 Place the beets in the bowl of a food processor with the shallot, Worcestershire sauce, a few drops of hot pepper sauce, vinegar, cornichons and capers. Pulse until the mixture is minced but not pureed. You may have to scrape the mixture down between pulses. 4 Spoon the mixture into a bowl and stir in the mayonnaise and parsley. Taste and adjust the seasonings; you may need to add salt and pepper and more vinegar, Worcestershire or hot sauce. (This dish keeps well up to 2 days. Refrigerate, keeping it well wrapped or in a covered container, and bring to room temperature before serving.) Garnish and serve with steamed fish. 5 This recipe yields 3 1/2 cups.