TC Recipe: Beet Tartare with Caraway Seed Toasts

February 16 2010

Executive Chef Michael Landsberg
Suggested Pairing: 2008 Acrobat Pinot Noir
Serve 2



  • 4 each roasted beets, cleaned
  • 1½ T cornichons, chopped
  • 1½ T shallots, chopped
  • 2 T parsley, chopped
  • 1 T Worcestershire Sauce
  • Tabasco to taste
  • 1½ T capers, chopped
  • mayonnaise to bind
  • 2 slices rye bread, toasted
  • Horseradish Créme Frâiche

  • 2 C créme frâiche
  • 1 T horseradish
  • 1 lemon, juiced


Chop up the beets to put into Cuisinart. Pulse the machine until the beets are fine grounded but not too mushy. Take the beets out of the cuisinart bowl, and place it into a salad bowl. Add the rest of the ingredients to the beets and add enough mayonnaise to bind the product together.

Horseradish Créme Frâiche:
Combine all the ingredients to make the horseradish crème fraiche and let rest at room temp for 1 hour. When ready to serve, pile the beet tartar on the toasted bread, drizzle some crème fraiche on top and enjoy.