Prior to this year, I always struggled to figure out what to do with the fresh beets we receive in our CSA box. My husband normally doesn't care for their earthy taste, so while I was happy to roast them and make beet and goat cheese salad, I knew I'd b… | By Adrienne on September 25, 2024 | Prior to this year, I always struggled to figure out what to do with the fresh beets we receive in our CSA box. My husband normally doesn't care for their earthy taste, so while I was happy to roast them and make beet and goat cheese salad, I knew I'd be eating it all myself. So this year I went looking for alternatives when I saw we'd be getting a hefty amount of both red and gold beets in the early summer. This recipe from Bon Appetit's December 2022 issue intrigued me - would adding all the strongly flavored and briny ingredients tame the earthiness? The answer was yes! We both absolutely loved this vegetarian alternative to beef tartare. It's supposed to serve 8 but we ate it as our main course, leaving just a single small serving as leftovers. Normally I try to make recipes exactly as written (at least the first time), but for this one I added a small amount of Worcestershire sauce. It's a classic ingredient in beef tartare, so I wanted there to be a hint of its flavor here as well. I've since made this beet tartare twice more this year on the weeks that our vegetable box included beets, and it's never lasted long around our house. (And I've tried to be creative with figuring out ways to use the beet greens as well, but that's for a different post!) | | | | You can also reply to this email to leave a comment. | | | | |
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