Beet Tartare
Photography by Sarah Anne Ward
Recipe by Douglas Piccinnini
- 4Servings
Ingredients
- 8 oz. cooked beets
- 1 tbsp. fresh lemon juice
- 1 tbsp. mayonnaise
- 1 tsp. drained, chopped capers
- 1 tsp. Dijon mustard
- Dash of hot sauce
- Pumpernickel toasts
- Crème fraîche and fresh dill sprigs, for garnish
Preparation
In large bowl, grate beets. Stir in lemon juice, mayo, capers, mustard and hot sauce; season. Serve on toasts; garnish.
