Beetroot Tartare And Ricotta Toasts

Name: Beetroot Tartare And Ricotta Toasts
Total time: 60 min
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)

www.olivemagazine.com

Make your own beetroot tartare. Posh toast topper, anyone? Marinate roasted beetroot then pile on horseradish ricotta for a colourful appetiser

View full recipe on www.olivemagazine.com

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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)