Beet Tartare with a Twist

A café classic made even better by a Garden Café staff member

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Who knows better than the people that work with our food, serve our food and eat our food — how to shake things up a bit. Check out Leigh Steven’s take on our classic recipe. YUM!  

Ingredients:

• 4 large or 6 medium beets 
• 1 jar cornichon pickles (plus half the liquid)
• 1/2 jar prepared horseradish
• 1 small red onion
• Half bunch curly parsley 
• 1 cup vegan mayonnaise 
• Salt and black pepper to taste 

Photograph by Leigh Stevens 

Directions: 

• Coat unpeeled beets with olive oil, salt and pepper
• Wrap each beet individually in aluminum foil and place in oven safe dish 
• Roast at 375 degrees for 2 hours
• Once cooled, peel beets and cut into smaller pieces
• Pulse beets in food processor
• Finely dice red onion and parsley 
• Coarsely chop cornichon pickles 

Photograph by Leigh Stevens 

Mix beets, onion, parsley, cornichons (and the reserved liquid), horseradish, and vegan mayonnaise together.

Add any delicious beet drippings that may be in roasting pan. Stir thoroughly.

Add more vegan mayo if you would like creamier texture or to lessen the bite of the horseradish. 

Add salt and pepper to taste.  

Serve it like we do, with sesame rice crackers, or with a deliciously toasted baguette or your own favorite crunchy vessel. 

Photograph by Leigh Stevens