Beet Tartar

4 md Beets
1 Shallot; finely chopped
2 tb Capers
2 tb Chopped cornichon pickles
1 1/2 tb Mayonnaise
1/2 tb Dijon mustard
2 tb Chiffonade parsley
Salt to taste
Hot red pepper sauce; to taste
Sherry vinegar; to taste

Preheat oven to 350 degrees. Quarter beets with skin on and spread in baking pan. Roast until tender, about 1 hour. Remove from oven and let cool.

Peel and discard beet skins. Coarsley chop beets in food processor. Transfer to medium bowl, add remaining ingredients and toss gently to mix. Serve salad at room temperature.

Beet Tartar printer friendly version located here. (Just the recipe. Nothing else.)
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