Roasted Beet Tartare

1. Preheat the oven to 375°F. Place each beet on a piece of aluminum foil and drizzle each with ½ tablespoon of the olive oil. Wrap them fully in the foil and roast until fork-tender, 40 to 45 minutes.

2. Cool the beets completely. Peel and finely dice the beets and then transfer to a medium bowl. Stir in the red onion, parsley and capers.

3. In a small bowl, whisk together the Dijon mustard, orange zest, orange juice and Worcestershire sauce. Gradually add the remaining olive oil, whisking to emulsify.

4. Add the dressing to the beets and toss well to coat. Season with salt and pepper.

5. In a small pot, cover the eggs with cold water by 1 inch. Bring the water to a boil and then turn off theheat, cover the pot and let the eggs sit for 9 minutes. Transfer the eggs to a bowl of ice water for 2 minutes before peeling.

6. To serve, drag a spoonful of crème fraîche across each plate. Divide the beet mixture among the plates and place a halved soft-boiled egg alongside the beets. Serve with 2 pieces of ciabatta, toasted and buttered.