Healthy Holiday Hors d’Oeuvres Idea- Beet & Gin Tartare with Orange Yogurt and Spiced Nuts
This recipe for Gin & Beet Tartare was a stroke of genius in my books. Booze IN your cocktail hour snack? Yes please.
Servings 4
Calories 160kcal
Ingredients
Tartare
- 1 lb beets scrubbed
- 3 tbsp olive oil
- 1/4 cup balsamic vinegar
- Zest of 1 orange
- 1 tbsp Ungava gin
- 1 tsp honey or to taste
- 2 tbsp fresh tarragon minced
- Kosher salt and freshly ground black pepper to taste
Yogurt and Garnish
- 1/2 cup non-fat plain Greek yogurt
- 1 tsp orange zest
- 1 tbsp orange juice
- 1 tsp Ungava gin
- 1 tsp honey (or to taste, depending on how bitter your oranges are)
- Salt to taste
- Cinnamon Spiced Nuts crushed, see the recipe link in the copy above
- 3-4 Endive heads separated into spears
Instructions
Tartare
- Preheat oven to 400°.
- Wrap the beets in foil and roast in an 8" square baking dish until tender, about 1–11/2 hours. When cool enough to handle, peel and roughly chop.
- Transfer to a food processor and pulse until finely chopped, but not pureed. Transfer to a bowl and stir in oil, vinegar, orange zest, gin, honey, tarragon and salt and pepper, to taste. Set aside.
Yogurt and Garnish
- Mix together the yogurt, orange zest, juice, gin and a pinch of salt to taste.
Assembly
- Serve tartare on an endive leave with a teaspoon of yogurt. Top with a sprinkling of the spiced nuts.
Nutrition
Calories: 160kcal