Roast Beet Tartare Bites

Ingredients

24 rye crackers

1/4 cup (60 mL) chopped walnuts

Microgreens to garnish

Beet tartare
2 medium beets, roasted and finely chopped

1 tbsp (15 mL) grainy Dijon mustard

2 tbsp (30 mL) shallot, finely diced

1 tbsp (15 mL) fresh dill

1 tbsp (15 mL) olive oil

1 tsp (5 mL) salt

1/4 tsp (1 mL) pepper

Whipped goat cheese
5 oz (140 g) goat cheese

2 tsp (10 mL) honey

Preparation

1. Roast beets wrapped in foil until fork tender, refrigerate, and cool completely. Finely chop beets and combine with Dijon, salt, pepper, olive oil, and shallots.

2. In a food processor combine goat cheese and honey until very smooth, transfer to a piping bag (at-home cheat: freezer bag with corner cut).

3. Pipe about 1.5 tsp of goat cheese onto each cracker, then top with beet mixture and garnish with micro greens or dill. Makes 24.