roasted beet tartare with cheese and pistachios

Ainekset

3 medium beets

1 shallot, very finely

minced

3 tablespoons extra-virgin olive oil

1-2 tablespoons fresh orange juice, or to faste Sea salt and freshly ground black pepper

½ cup raw pistachios

1 round triple crème cheese, like La Tur or Coupole

Fresh mint leaves (optional)

Ohjeet

Preheat the oven to 400°F.

Cut the tops off the beets, leaving about 2" of stem (this helps keep them from bleeding as they cook). Wrap each beet completely in foil and place them on a baking sheet.

Transfer to the oven and roast until a sharp knife easily pierces the vegetable, about 1 hour depending on size. Remove the beets from the oven and let cool.

Meanwhile, in a small lidded jar, combine the shallot, olive oil, orange juice, salt, and pepper and shake to combine. Set aside.

When the beets can be handled, remove the foil, trim the tops and bottoms, and peel (some people like to use gloves or paper towels for this, as beets can stain your hands).

When the beets are totally peeled, use a mandoline or sharp knife to slice them into thin rounds.

Lay the beets in an overlapping fashion on a platter, drizzle with the dressing, and sprinkle with the pistachios and mint, if using. Serve with the cheese.