Beetroot Tartare And Ricotta Toasts | olivemagazine

Name: Beetroot Tartare And Ricotta Toasts | olivemagazine
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)

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

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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)