Beet Tartare

It's time again for another fabulous LCBO Magazine recipe! This one "Beet Tartare" comes from the Holiday 2015 magazine. I was a little hesitant to make it because the cream/sauce on top calls for fresh horseradish and pretty much anything spicy makes me sweat like crazy. I decided give it a shot with the thought that if it was too spicy then I wouldn't put it on the portion that I was going to eat. It turns out that because of the low amount that is used (or possibly the lower quality of the grocery store horseradish) I could taste the horseradish flavor but none of the spiciness. I actually thought more of the mustard seed taste came through then the horseradish. It looks like a lot of ingredients but this one is really simple to make. I didn't have the whipping cream (it was on my grocery list but I failed to buy it...) so I tried to use milk thicken with cornstarch but it didn't really work. Oh and I just realized that I think I forgot to add the Greek yogurt into the cream; That would probably be another reason when my Horseradish Cream was more of a Horseradish sauce :p

Ingredients (Tartare):
6 - Medium Beets
1/4 - Onion, finely chopped
2 - Tbsp Green Onion, chopped
1/2 - Tsp Sesame seeds
1/2 - Tsp Mustard seeds

Ingredients (Vinagrette):
1 - Tbsp Sherry Vinegar
1 - Tsp Dijon Mustard
2 - Tbsp Olive Oil
2 - Tsp Dill, chopped
Salt and Pepper

Ingredients (Horseradish Cream):
2 - Tbsp Whipping Cream
2 - Tbsp Greek Yogurt, plain
1 - Tsp Lemon juice
2 - Tsp Dill, chopped
1/2 - Tsp Dijon Mustard
1 - Tsp Horseradish, grated

Directions:
Place Beets in a large pot of water and cook for 35 - 40 minutes. Drain the Beets and rinse with cold water.

Peel the Beets and dice them into 1/4 inch pieces.

Put Green Onion, Mustard Seeds and Sesame Seeds into a large bowl.

Add Onion, Beets and mix together.

In another bowl, whisk together the vinegar with Dijon, olive oil and dill. Season with salt and pepper.

Pour the sauce over top of the Beet mixture and stir together.

In a third bowl whisk the cream until slight thickened. Whisk in the yogurt, lemon juice, dill, mustard and horseradish. Season with salt and pepper.

(I used Milk instead of Cream and I forgot the yogurt #fail so it looks more like a sauce then a cream)

Scoop the Beet mixture into small serving plates and then top with the Horseradish Cream (or sauce). Garnish with a sprig of Dill.

Beet Hummus

I've incorporated Beets and Lentils into a Hummus before but after seeing my friend Jess's Beet Hummus on Instagram, I was inspired to make it like she did. When I asked Jess how she made it, her instructions were "Roast some beets, then throw them into a blender with chickpeas, garlic, cumin and tahini". Pretty straight forward I thought. Jess's recipe is located here and if you check it out you will see that there is a little bit more too it then just that but it is a really easy recipe. Me being the adventurous type, I just decided to go with her vague instructions and improvise. I got my picture to look pretty close to her's so I think I did a good Job :)

Ingredients:
1 - Cup Chickpeas (rinsed and drained)
4 - Small Beets
2 - Tbsp Dill
1 - Tsp Cumin
1 - Large Clove of Ontario Garlic (or 3 small Chinese garlic's)
6 - Tbsp Plain Greek Yogurt
Zest of one Lemon

Directions:
Preheat your Oven to 400.
Cut up beets in 1/8 pieces, put them into a bowl with a some olive oil, salt and pepper. Stir around until the beets are coated.

Dump the beets on to a baking sheet and put it into the oven for 40 minutes, flipping half way through.

Once they are done, they will look something like this.

Put everything, except the lemon zest, into the blender and blend until smooth. I started with everything except the Greek Yogurt and added it 1 Tbsp at a time until I got the consistency that I wanted.

Transfer to a serving dish and garnish with the lemon zest. We enjoyed this with an assortment of Crackers :)