2 large red beets, roughly chopped

3 small golden beets, roughly chopped

1 cup vegan mayo

1/4 cup capers

1/2 cup of celery, finely chopped

1/2 white onion, finely chopped

1 tablespoon of apple cider vinegar

handful of fresh dill, chopped

1/2 lemon juice

black pepper to taste

In a large basket steamer, place beets inside and place in a large pot with 1-2 inches of water. Cover and let steam for about 20 minutes until beets are tender. Remove from pot and let cool for 10 minutes.

On a cutting board chop into small cubes for tartare.  First doing the red beets then placing in a separate bowl followed by golden beets.

Split the vegan mayo, onion, celery, vinegar and capers into half and mix into each bowl of beets. Season with black pepper and sea salt if needed. Transfer each mixture into a large ramekin or bowl, pack tightly and flip over onto a flat plate, carefully lifting the bowl. Serve with crusty grilled or toasted sourdough bread and/or endive leaves.