Beetroot Tartare And Ricotta Toasts | olivemagazine

Ingredients

• 250g beetroot
• 1 tsp white miso
• ½ tsp wholegrain mustard
• ½ tsp dijon mustard
• ½ tsp red wine vinegar
• ½ tsp worcestershire sauce
• few shakes of Tabasco
• 1 small shallot minced
• 1 garlic clove minced
• 3 cornichons very finely diced
• 1 tsp capers finely chopped
• 2 tsp finely chopped flat-leaf parsley
• 2 tsp finely chopped chives
• 2 tsp finely chopped dill plus extra to garnish
• 180g ricotta
• 1 tbsp creamed horseradish plus 1 tsp
• 5 slices grainy rye bread lightly toasted (we used Biona Organic rye bread with sunflower seeds)