Roasted Beet Tartare with Stuffed Pepper, Goat Cheese, and Olives
Format: cold vegetarian appetizer
Servings: 10 
Ingredients
Beet Tartare
- 1.2 kg roasted beets
- 2 small shallots
- 40 g capers
- 30 ml balsamic vinegar
- 40 ml extra virgin olive oil
- 1 tsp Dijon mustard
- salt
- freshly ground black pepper
Goat Cheese Cream
- 250 g soft goat cheese
- 150 g cream cheese or crème fraîche
- 20 ml olive oil
- zest of 1/2 lemon
- white pepper
Accompaniments
- 10 Red Peppers with Creamy Cheese Filling
- 150 g Table Foods black olives or Kalamata olives
- 80 g walnuts
- 50 g arugula or baby beet leaves
- a few drops of balsamic vinegar
- extra virgin olive oil
Preparation
- Roast the beets in foil or in a covered baking dish until tender. Cool, peel, and cut into a fine, even dice.
- Finely chop the shallots and capers. Combine with the beets, balsamic vinegar, mustard, and olive oil. Season with salt and pepper. The mixture should be compact and free of excess liquid.
- Blend the goat cheese with the cream cheese, olive oil, and lemon zest. Season with white pepper. Transfer to a piping bag.
- Roughly chop the olives.
- Toast the walnuts in a dry pan and lightly crush.
- Drain the peppers thoroughly. Serve whole or cut diagonally to reveal the creamy filling.
Presentation
Shape the beet tartare into a ring or small cylinder. Place the pepper alongside it. Add dots of goat cheese cream, chopped olives, and toasted walnuts. Finish with arugula or baby beet leaves, olive oil, and a few drops of balsamic vinegar.
