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.
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