No, it isn’t a misprint - it’s really beets.  This recipe from Jean-Georges Cooking at Home with a Four-Star Chef can be used as a side dish, but also as a dip with crudites.  Here I’ve put it into a heart shaped silicone mold - a cute idea for Valentine’s Day.

Beet Tartare

Makes 4 servings

6 medium beets (about 1 1/4 lbs.)
1 shallot, roughly chopped
1 tsp. Worcestershire sauce
A few drops of Tabasco or other hot sauce
1 tsp. sherry vinegar
6 cornichons, roughly chopped
1/3 cup capers, drained
1 Tbls. mayonnaise
2 Tbls. chopped parsley
Salt and freshly ground black pepper, if necessary

To bake the beets, preheat the oven to 350 degrees.  Wash the beets, leave them wet and wrap them in foil.  Place them on a baking sheet and bake for about 90 minutes.  Let cool in the foil.  Cool the beets, peel, then cut them into eighths.

Place the beets in a food processor with everything but the mayo and parsley.  Pulse until the mixture is minced but not pureed.

Spoon the mixture into a bowl and stir in the mayo and parsley.   Taste and season, if necessary.