Years ago, I posted a recipe for a very simple beet tartare. Then a couple weeks ago, the ChefSteps team was working on some distinctly non-vegetarian tartares and I challenged them to upgrade my beet version. Needless to say, Ben crushed it. I had the painful chore of tasting many different versions as he dialed it in. The smoked salt is an inspired final touch.
Get the full recipe at ChefSteps. To make it vegan, replace the creme fraiche with vegan sour cream.
Author Michael Natkin