Golden Beet Tartare


This dish elevates beets into a sharp and flavorful shareable appetizer, and the golden color of these beets shines through in its simple but elegant presentation. The lightly sweet and earthy beets are balanced with biting balsamic vinegar and whipped feta cheese, all topped with crispy crumbled kettle chips.

Recipe inspired by Tori Avey.

-1 bunch small golden beets
-3 tablespoons balsamic vinegar
-2 tablespoons extra virgin olive oil
-3 ounces feta cheese
-3 ounces mascarpone cheese
-1 ounce kettle chips
-1/2 baguette

Preheat the oven to 450 degrees. Clean the beets and remove the leaves, keeping about an inch of stem on each beet. Toss lightly in cooking oil, then wrap in foil and roast for about 45 minutes. Trim both ends of the beets once fully cooked, peel off the skin, and dice to about 1/4 inch pieces.

In a medium sized bowl, mix balsamic vinegar and extra virgin olive oil, then fold in the beets. Season with salt and pepper.

Combine the feta and mascarpone cheese in a sturdy bowl, and whip with a cake mixer until incorporated.

Pack the beets into a ring mold on your serving dish (I used a mason jar screw cap), remove the ring, then top with the whipped cheese and some crushed kettle chips. Serve with toasted baguette.


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