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Beet tartare with Dill & Truffle cream cheeze

Beet tartare with Dill & Truffle cream cheeze

 

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

For appetizer for 2 -3 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!