Ingredients
BEET TARTARE
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2 medium-size red beets (about 1 pounds), peeled
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3 tablespoons fresh lemon juice
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1 tablespoon prepared horseradish
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1 1/2 teaspoons Dijon mustard
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1 1/2 teaspoons Worcestershire sauce or soy sauce
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1 teaspoon extra-virgin olive oil
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1/4 cup chopped fresh flat-leaf parsley
CARROT SAUCE
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1 cup refrigerated carrot juice (such as Bolthouse Farms)
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1 teaspoon fresh lemon juice
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1/2 teaspoon Worcestershire sauce or soy sauce
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1/4 teaspoon coconut nectar (such as Coconut Secret) or brown sugar
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1/8 teaspoon kosher salt
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1/4 teaspoon xanthan gum (optional)
ADDITIONAL INGREDIENT
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4 dill sprigs, for garnish
Directions
Make the beet tartare
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Grate beets on large holes of a box grater or using grating attachment on a food processor. Place in a large bowl; stir in lemon juice, horseradish, mustard, Worcestershire, and olive oil. Let stand at least 2 hours or up to overnight. Stir in parsley.
Make the carrot sauce
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Whisk together carrot juice, lemon juice, Worcestershire, coconut nectar, salt, and, if using, xanthan gum in a bowl or measuring cup.
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Spoon about 2 tablespoons carrot sauce onto each of 4 small rimmed plates, swirling plates to form a circular pool of carrot sauce. Top each plate with about 3/4 cup beet tartare and 1 dill sprig.