Beet tartare from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 240) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamed fish with thyme and tomato vinaigrette; Fish poached in buttermilk; Scallops with pea puree; Fish steamed over vegetables and fresh herbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LittleTex on July 09, 2023

    Added fresh basil and tarragon, and goat cheese, served on toasted baguette. Really good that way.

  • krobbins426 on January 30, 2013

    Love this dish. Works best when I do this in my food processor and not a blender. Putting the salad together doesn't take too long - 15 minutes tops. But need to roast the beets ahead of time.

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