Beet Tartare With Dill & Truffle Cream Cheeze

Here’s a recipe for this vibrant plant-based appetizer

Appetizer for 3-4 people:

• 3-5 roasted beets, medium to small
• 3 tbsp of Spread’em Kitchen Dill & Truffle cashew cream cheeze
• 2 tsp olive oil
• 1 tbsp chopped dill
• 1 tbsp capers
• 1 small shallot, finely chopped
• 2 tsp of apple cider or white wine vinegar
• salt and black pepper to taste

Serve with:

Crackers, toasted bread.

1. Combine all ingredients except for Dill & Truffle cream cheeze. We used a food processor but you can finely chop all the ingredients.
2. If using a food processor – pulse it a few times. You don’t want it to be too smooth.
3. Taste it and add salt and pepper to your taste.
4. Spoon it on a large plate, put a dollop of Dill & Truffle cashew cream cheeze on top, mix it in the tartare lightly. Garnish with extra dill and capers and enjoy!