Smoked Beetroot Tartare Recipe

Cooking Directions

• STEP 1.Preheat your smoker to 250°F (120°C).
• STEP 2.Wash and trim the beetroot, then wrap them in foil and place them in the smoker.
• STEP 3.Smoke the beetroot for 1-2 hours, or until they are tender.
• STEP 4.Remove the beetroot from the smoker and let them cool.
• STEP 5.Once cooled, peel the beetroot and finely dice them.
• STEP 6.In a bowl, combine the diced beetroot, capers, shallots, parsley, and lemon juice.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 9.Serve the smoked beetroot tartare with toasted bread or crackers.

Cooking Tips

• You can also roast the beetroot in the oven if you don't have a smoker.
• Make sure to let the beetroot cool completely before peeling and dicing them.
• For a creamier texture, you can add a dollop of Greek yogurt or sour cream to the tartare.

Storage and Serving

• Leftover smoked beetroot tartare can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the tartare chilled and garnish with additional herbs, if desired.