I never cared much for beets when I was a kid. Now, I don't mind them too much but I do prefer the golden beets. Not only do they taste a little better but they are much easier to deal with. It doesn't look like you've just murdered someone with your bare hands after you've prepared a dish with golden beats.
This recipe came from the salad section of the Herbivoracious Cookbook by Michael Natkin. The title of this recipe is a little deceiving. When you think of tartare you think of raw but this salad uses cooked beets. The name comes from the ingredients in the dish being similar to the ingredients you would use in a beet tartare. It's really just a beet salad. I used Canyon Bakehouse Gluten Free bread that I picked up at PCC in Redmond. It was my first time trying this particular bread and I think it tastes great and toasts up nice in my toaster oven.
I changed the recipe slightly but not on purpose, it was more because I can't read directions very well. I put the lemon juice in with the mayo instead of the beets and I only had half a lemon so didn't have any left for the beets so I used the lemon zest on the beets instead. I also forgot to pick up some chives so didn't get to garnish it with that. The chives in my herb garden haven't started growing yet unfortunately. I cooked up one red beet because I had both gold and red ones. I know if I would have mixed the red beets together with the golden ones it would have turned everything pink so I waited until the very end and just sprinkled some of the red beets over the top just before serving. The red beets didn't make it into the picture though.
If you're looking for a new way to eat your healthy beets, this is a great recipe to try.