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Author Notes: This makes a nice starter course with rye crackers and a glass of wine. It's simple, far healthier than the beef version but with many of the same flavors and textures. - Cory Daddario
Food52 Review: The day after I signed on to test this recipe, I spoke to a friend who said that no one eats tartare anymore. I now beg to differ, as I bring jars of this finely chopped beet dish from door to door and introduce my friends to its wonder. The sweetness of the roasted beets mingles with the sharpness of the red onion and scallion while the capers add a pop of tang and salt; everything is held together by a tangy, strong Dijon dressing. This dish is certainly one I’m excited to bring into work for a #NotSadDeskLunch! - snowcitygirl
Serves 2 as a starter course
- 4 beets, roasted, peeled, and finely diced
- 1 teaspoon capers, rinsed
- 2 tablespoons minced red onion
- 2 tablespoons minced Italian parsley
- 3 tablespoons minced scallion
- 2 tablespoons Dijon mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon extra-virgin olive oil
- Freshly cracked black pepper, to taste
- Combine beets, capers, red onion, parsley, and scallions in a mixing bowl. In a second bowl combine the Dijon, Worcestershire, vinegar, and olive oil. Whisk together well. Turn the dressing onto beet mixture and toss well. Serve on a platter with Rye crackers.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Mustard
Drink Your Bouquet
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Wine to go, without the box.
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