4 medium size beets
¼ cup plus 1 tablespoon extra-virgin olive oil
Salt and pepper
1 cup mayonnaise
¼ cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon finely chopped chives
1 teaspoon finely chopped chervil
White truffle oil, caperberries and baby arugula for garnish
- Preheat oven to 400°F. Coat beets with ¼ cup olive oil and season with salt and pepper.
- Place beets in a roasting pan, cover with aluminum foil and seal tightly. Roast until tender, about one hour.
- Using a paper towel, peel skin off the beets while they’re still warm. Chop each beet into six equal parts and place in a food processor.
- Pulse beets on and off, until they’re a very small, even size about the size of a lentil. Remove chopped beet mixture and strain excess moisture using a cheese cloth or fine mesh colander. Set aside to drain.
- In a medium size mixing bowl, combine mayonnaise, Worcestershire sauce, Dijon mustard, and 1 tablespoon of olive oil and whisk until smooth.
- Place the drained chopped beets in a bowl and add 3 tablespoons of the sauce, chives, and chervil. Gently mix until the sauce, herbs and beets are thoroughly incorporated. Season to taste with salt and pepper.
Spread 1 tablespoon of sauce (using the back of a spoon) in a light layer onto the center of a serving plate. Place a 3″-size round cookie cutter on one side of the sauce. Delicately spoon beet mixture a few tablespoons at a time into the cookie cutter, pressing down lightly to pack and shape the tartar, then gently remove the cutter and add garnish. Season to taste with salt and pepper.