| Main ingredient: Beetroot. Contains dairy. |
This beet tartare is the plant-based alternative to the classic French dish beef tartare and just as tasty, if not more so. Beets are a popular root vegetable found in markets. Consistently reasonable in cost, they are often juiced with carrots, shredded in salads and pickled. This recipe is truly vegan but considered vegetarian due to use of cream as a garnish. Serve with bread, crackers or a side of steak fries like the classic dish it is imitating.
- 500g beetroots, roasted and peeled
- 1 small red onion, finely diced
- 2 tbsps chopped flat-leaf parsley
- 1 tbsp capers in brine, drained, roughly chopped
- 1 tbsp sherry vinegar
- 1 tsp Pickapeppa sauce (a famous Jamaican condiment)
- 1 tsp Dijon mustard
- 1 tbsp extra virgin olive oil
- Tabasco sauce, a couple drops to taste
- 100g crème fraiche (or sour cream)
- Finely dice roasted beets and add to a bowl.
- In a separate bowl, mix the dressing ingredients.
- Add the dressing to the beets and chill for at least an hour for flavours to marry.
- When ready to serve, smear the crème fraiche/sour cream onto a platter and top with the beet tartare.
JuicyChef’s Caribbean Harvest Recipes
A market’s fresh produce is the primary source of inspiration for many cooks worldwide. Outside of supporting small farmers, produce tends to be fresher and more affordable. Perfect for those of us who are watching our wallets these days. Budget ingredients often transform into elegant and beautiful dishes. Beyond our fantastic traditional cuisine, JuicyChef’s Caribbean Harvest Recipes give a fresh look at Caribbean produce and stimulate ideas of other possibilities for the bounty we have been blessed with.