Beet Tartare is a perfect appetizer . As is known, originally a steak in Tartar, he is also a tartar, called a dish of ground minced meat with various seasonings: so, according to the Paris cooks who invented tartar, meat was eaten by the harsh warriors of Genghis Khan. Now tartare is called any dish cooked in a similar way — for example, on this site you can find a recipe of Carrot Tartare . But what will happen if we cook tartar from less obvious products?
At first glance, the beet for tartar is ideal: in its favor both color and consistency are spoken. But in practice it turned out that the taste of beets is sweet, there is sourness, but the «meat» taste of minds is completely absent. To fix this, I added several mind-eaters at once to the beetroot tartar — here and sun dried tomatoes, and baked garlic, and dried mushrooms, and «ash» from leeks — and it turned out excellent: not a steak, of course, but completely different Dish, tasty and original. And with avocado, pitted in a paste, this tartar is also perfectly combined.
- 2 portions
- 2 large beets
- 2 cloves of garlic
- 2 sun-dried tomatoes
- 1/2 red onion or 1 shallot
- The top part of 1 leek
- 2 slices of dried mushrooms
- 1 tbsp. olive oil
- 1/2 tbsp. Lemon juice or wine vinegar
- 1 tsp. Granular mustard
- 1 tsp. Horseradish
- A few sprigs of parsley
- black pepper
How to make Beet Tartare
Wash the beets, put in a container or container with a lid that is suitable for a microwave, splash some water, add a pinch of salt and cook in the microwave at maximum power. Start with 10 minutes, then add 1 minute until the knife is easy to enter the beetroot (it took me 15 minutes). 2 minutes before the beet is ready, put garlic cloves into the microwave so that they are baked.
Green leeks, which are usually not so easy to find use, wash, cut into pieces, and put in one layer on a plate covered with a paper towel. On top, put another paper towel, and cook the same way as the beets — in a microwave at maximum power, first 10 minutes, then 1 minute until the leek becomes dry and brittle.
While the beets are baked in the microwave and then cool, prepare the other ingredients — chop the onion, dried tomatoes and parsley leaves, add the baked garlic, the kneaded knife plane, the ground mushrooms, pour olive oil, lemon juice or vinegar, mustard, horseradish and Stir. Cool the beetroot from the skin and cut into a small cube, then add to the rest of the ingredients. Dried the leeks in the blender to turn it into fine dust, and add 1 teaspoon of this «ash» to your future beetroot tartare (the remaining «ash» can be packed in a jar with a lid to use as a seasoning).
How to mix all the ingredients, season with salt and black pepper and try, if necessary adding a little more oil, vinegar or other condiments. If desired, you can also add a bit of hot pepper, fresh or dried, to make the taste of the dish more spicy and bright. Serve the beetroot tartare with thin slices of dried bread, if desired, adding the avocado, turned into a paste in a mortar or blender.