Beet Tartare

Preparation

1. Step 1

   Cook oil and buckwheat groats in a small skillet over medium heat, stirring constantly, until golden brown, about 4 minutes; set aside.

   Step 2

   Cut off a thin slice from the side of 1 beet, creating a flat surface; rest on flat side and slice into ¼"-wide planks. Arrange stacks of planks so they lie flat; trim rounded edges, then slice planks lengthwise into ¼" strips. Align ends of strips and cut crosswise to create a ¼" dice. Repeat with remaining beets.

   Step 3

   Toss diced beets in a medium bowl with shallot, mint, Sherry, and reserved buckwheat and oil; season with salt and pepper.

   Step 4

   Thin sour cream with lemon juice. Serve beet mixture over sour cream topped with lemon zest.