BEET TARTARE

SERVES 4

I CALL THIS DISH TARTARE not because I want a substitute for beef, but because the name helps people understand the play of textures I’m after. The beets are roasted, not raw, and are enhanced by the crunch of toasted nuts. I like to serve it as part of an assortment of dishes like Kimchi-Style Fermented Cabbage (here), Japanese-Style Salt-Cured Cucumbers (here), and Roasted Quartered Kohlrabi (here).

4 small beets, roasted, peeled (here), and roughly chopped

3 tablespoons olive oil

1 tablespoon red wine vinegar

½ teaspoon minced onion

⅛ teaspoon minced garlic

Salt and pepper

Fresh lemon juice

3 tablespoons toasted pine nuts

1 tablespoon minced fresh chives

Put the beets, oil, vinegar, and 1 tablespoon water in a food processor. Pulse until finely chopped, but not pureed. Transfer the mixture to a bowl, add the onions, garlic, salt, pepper, and lemon juice, and stir to combine. Serve the tartare topped with the pine nuts and chives.