Beet tartar with tahini yogurt

Instructions

1. Yogurt sauce: Add salt to the yogurt and stir until smooth. Wrap the yogurt in a cheese cloth or other clean thin cloth and tie it over a bowl for about 2 hours or more to allow liquid to be drained. Squeeze to get rid of some extra liquid. Stir in tahini, transfer to a serving bowl and top with a little bit of olive oil.
2. Peel the beetroots, divide them in quarters and cook in salted water for 20 mins min or until tender. When ready, let cool and then transfer them to a food processor along with capers, lemon juice, mustard, fresh dill, mint, salt and pepper. Pulse a few times until the beetroot has the consistency of course grits. Not too much or you will end up with a sauce.
3. Arrange the beet tartar on a large serving plate. Spread over the yogurt sauce and top with pistachio, fresh herbs, capers and lemon slices. Drizzle of olive oil.
4. Serve with crackers or thin rye bread crisps. You can thin rye bread slices and toast them in the oven for a couple of minutes).

• Servings : 4-5
• Ready in : 25 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Appetizers, Vegetables and site dishes
• Ingredient : Capers, Dijon mustard, Dill springs, Fresh mint, Lemon juice, Mint leaves, Olive oil, Pepper, Pistachios, Salt, Tahini, Yogurt