I don’t know why but I’ve been really craving beets lately. When I bought some at the store the other day, I had no idea what I was going to do with them. I just knew whatever it was, it had to be tasty, delicious and most of all Vegan. After mulling it around in my head for a few days, I finally decided upon a Vegan version of Beet Tartare.
My Beet Tartare recipe is an adapted recipe from Tori Avey which calls for goat cheese, something that I as a Vegan choose not to indulge in. But that doesn’t mean I didn’t use Vegan goat cheese in the recipe. Yep, I did. I topped my Beet Tartare with my very own Baked Garlic Tofu Chèvre, which is a Vegan version of goat cheese. And boy was it good.
My Beet Tartare was so easy to make. But I’ll let you in on a little secret: I cheated. I used organic beets that were already cooked from Love Beets. I suppose I could have slaved over a hot stove all morning and roasted the beets myself, but since they were organic and already made, I chose to take the easy way out. Yes, even food bloggers take shortcuts sometimes and I don’t feel one bit guilty about it.
Once I topped the Beet Tartare with my Tofu Chèvre, I topped it again with candied pecans. What a wicked combination that turned out to be. A little tart, a little savory and a little sweet…just what the doctor ordered for my lunch today.
What was most fun was putting the dish together. My first attempt toppled over into a messy pile atop the plate at which point I decided I just better eat it. I hadn’t even taken my first picture yet and I was already eating my subject! Oh well, I knew there were 2 more servings so I had to indulge. I hope you enjoy it just as much as I did. See you in the kitchen!
- 8.8 ounces (250 grams) cooked organic beets coarsely chopped
- 1 tbsp Dijon Mustard
- 1 tbsp balsamic vinegar
- 1 large clove garlic minced
- 2 tsp capers
- 1 tsp chili paste
- 2 handfuls pecans finely chopped
- 2 tbsp pure maple syrup Grade A
- arugula lettuce for garnish
- 3 slices Tofu Chevre (https://www.veganvigilanteblog.com/recipe/tofu-chevre/)
Place chopped beets in medium sized mixing bowl. Add mustard, balsamic vinegar, garlic, capers and chili paste to bowl. Mix thoroughly with spoon. Set aside.
Over medium heat, pour maple syrup into small skillet. Add pecans and stir until coated. Cook for several minutes until they become aromatic.
Place about 5 slices of arugula lettuce atop a plate. Fill garnish bowl with beet mixture. Pat down tightly. Invert bowl releasing beet mixture over lettuce.
Carefully top with Tofu Chevre and then top again with candied pecans. Serve immediately.