Smoked-Sable Tartare with Beets and Watercress
Smoked-Sable Tartare with Beets and Watercress is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 450°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F with rack in middle.
Trim beets, discarding stems and greens (or reserve for another use), then wrap together in foil and roast until tender, about 1 1/4 hours.
Let beets stand in foil at least 15 minutes, then remove from foil and cool.
Remove skins and cut beets into 1/3-inch dice.
Whisk together shallots, vinegar, lemon juice, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil.
Reserve 2 tablespoon vinaigrette for watercress and toss remainder with beets.
Let marinate at room temperature 30 minutes.
Drain beets in a sieve set over a bowl and set beet vinaigrette aside.
Put pastry ring in center of a salad plate and gently press about 2 1/2 tablespoons fish into bottom of ring, then put about 1/4 cup beets over fish.
Repeat on 7 more plates.
Toss watercress with reserved 2 tablespoons vinaigrette and mound over beets (a small handful per plate).
Drizzle a little beet vinaigrette around each plate.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.