The play on words "beet tartare" is cute, but it took us some doing to make the actual dish interesting—and I think we succeeded. We've got some amazing ingredients here: farro, beets, avocado, tofu and frisée, layered with a horseradish-dill dressing that's spiked with some of the components of traditional tartare, briny capers and Dijon mustard. Both endive leaves and crackers serve as fresh, lively scoops for dipping. For parties, assembling this in clear bowls allows all the beautiful colors to come through.

Serves 2


  • Salt, to taste
  • 1 1/2 tsp. chopped, fresh dill
  • 1 Tbsp. capers
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. red-wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 tsp. prepared horseradish, plus more, if desired
  • Pepper, to taste
  • 1/4 cup farro
  • 6 ounces tofu
  • 1 pound yellow beets
  • 1 head endive
  • 1 head frisée
  • 1 avocado
  • 4 crackers


    Bring a small pot of water to a boil and salt it. Rinse, dry and chop the capers. Put the capers, dill, oil, vinegar, mustard and 1 teaspoon horseradish in a small bowl, sprinkle with salt and pepper and whisk until combined. Taste and adjust the seasoning, adding more horseradish if you'd like.

    Add the farro to the boiling water and cook, stirring occasionally. Start tasting after 10 minutes; it should be tender (it may take up to 30 minutes). Drain the farro in a colander and shake it to remove the excess water. Transfer the farro to a baking sheet, or plate, and spread it to let cool.

    Crumble the tofu into a small bowl, add 1 1/2 teaspoons of the dressing and mash with a fork until coated.

    Rinse, dry and peel the beets. Quarter them, put them in the bowl of a food processor and pulse until they're ground (about the size of grains of rice) but not puréed. Or, leave them whole and grate them on the largest holes of a box grater. Drain the beets on towels to remove some of the moisture. Transfer them to a medium bowl and toss them with 1 1/2 teaspoons of the dressing.

    Rinse and dry the endive; trim 1/4 inch from the bottom and remove the largest outside leaves, reserving the hearts for another use. Rinse, dry and trim the frisée. Rinse the avocado, cut it in half lengthwise and remove the pit. Scoop out the flesh with a large spoon and place it cut-side down on the cutting board; cut into 1/4-inch cubes.

    To serve, divide the farro between individual plates and spread it in a thin layer on each. Top each with half the beets, followed by half the avocado, half the tofu and half the frisée. Drizzle the plates with the remaining dressing and serve with endive leaves and crackers for scooping.

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