Who says tartare has to be all about steak? Our beetroot tartare is a vibrant, plant-based twist on the classic dish that’s as delicious as it is stunning. With its earthy sweetness and gorgeous ruby hue, beetroot takes center stage, creating a dish that’s perfect for impressing guests or elevating your everyday meals.
This recipe draws inspiration from French cuisine but swaps out raw meat for roasted beets, making it both vegetarian-friendly and packed with nutrients. The combination of tangy mustard, zesty capers, and fresh herbs adds layers of flavor that’ll keep everyone coming back for more. It’s proof that simple ingredients can create something truly elegant.
Whether you’re serving it as an appetizer, a light lunch, or part of a fancy dinner spread, this beetroot tartare is sure to steal the show. Let’s transform humble beets into a dish that’s as sophisticated as it is satisfying.
Beetroot Tartare Recipe
Creating beetroot tartare at home is simple yet rewarding. This plant-based recipe boasts vibrant colors, earthy sweetness, and a tangy kick from accompanying ingredients. Follow these detailed steps to elevate your appetizer game:
Ingredients
Here’s everything we need to prepare this delightful dish:
- 3 medium-sized beets, roasted, peeled, and finely diced
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- 2 teaspoons capers, finely chopped
- 1 small shallot, finely minced
- 1 tablespoon fresh parsley, finely chopped
- Salt and pepper to taste
- Optional garnishes: Microgreens or thinly sliced radishes
Tip: For perfectly roasted beets, wrap them in foil, bake at 400°F for 45–60 minutes, cool completely, then peel.
Instructions
Step 1: Prepare the Beets
- Dice the roasted and peeled beets into small, uniform cubes (approximately ¼ inch). This ensures even distribution of flavor.
- Set the diced beets aside in a mixing bowl.
Step 2: Create the Dressing
- In a small bowl, whisk together olive oil, Dijon mustard, and white wine vinegar until emulsified.
- Add the finely chopped capers, shallot, and parsley to the dressing. Stir to combine.
Step 3: Assemble the Tartare
- Pour the prepared dressing over the diced beets.
- Gently mix with a spatula to coat the beets evenly without mashing them.
- Season with salt and pepper to taste. Adjust seasoning as desired.
Step 4: Plate and Garnish
- Use a ring mold to shape the beetroot mixture into a neat disc on a serving plate. If you don’t have a ring mold, lightly press the mixture with a spoon for a clean shape.
- Top with microgreens or sliced radishes for a fresh presentation. Drizzle additional olive oil around the plate for a polished touch.
Serving Suggestions
- Pair this beetroot tartare with toasted baguette slices or crackers for a delightful crunch.
- For a gourmet twist, top with a dollop of vegan crème fraîche or herb-infused yogurt.
Quick Reference Table
| Ingredient | Quantity | Preparation |
|---|---|---|
| Beets | 3 medium-sized | Roasted and diced |
| Olive oil | 1 tablespoon | – |
| Dijon mustard | 2 teaspoons | – |
| White wine vinegar | 1 teaspoon | – |
| Capers | 2 teaspoons | Finely chopped |
| Shallot | 1 small | Finely minced |
| Fresh parsley | 1 tablespoon | Finely chopped |
| Salt and pepper | To taste | – |
| Optional garnishes | As desired | Microgreens or radish |
This recipe brings the earthy sweetness of beets to life, paired with tangy and herbaceous notes for an unforgettable bite.
Ingredients
To make this vibrant beetroot tartare, we’ll need a mix of earthy, tangy, and fresh ingredients. Each component contributes to the dish’s bold flavor and stunning presentation. Here’s everything you’ll need:
Main Ingredients:
- 3 medium-sized beets, roasted, peeled, and finely diced
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard, for a sharp tang
- 1 tablespoon white wine vinegar, for a delicate acidity
- 1 tablespoon capers, drained and roughly chopped
- 1 small shallot, minced for a mild onion flavor
- 1 tablespoon fresh parsley, finely chopped
Optional Garnishes:
- Thinly sliced radishes, for added crunch and visual appeal
- A handful of microgreens, to give a fresh and elegant touch
- Toasted baguette slices or crackers, perfect for serving
- A dollop of vegan crème fraîche, to elevate creaminess
Note:
Roasting the beets enhances their natural sweetness. You can roast them in advance to save prep time. Adjust seasoning to taste, as the mixture should balance sweetness, tanginess, and saltiness. Keep a light touch on the olive oil to avoid overpowering the flavors.
Tools And Equipment
Creating our beetroot tartare requires a handful of simple tools, all of which are kitchen essentials. Equipping ourselves with the right tools ensures smooth preparation and picture-perfect presentation of this vibrant dish. Here’s what we need:
Essential Tools:
- Cutting board – For chopping roasted beets, shallots, and parsley neatly.
- Chef’s knife – A sharp knife is crucial for precise chopping and achieving the right texture.
- Mixing bowl – For combining the ingredients seamlessly.
- Whisk – To create a smooth and well-emulsified dressing of olive oil, vinegar, and mustard.
- Measuring spoons – To measure ingredients accurately, ensuring a balanced flavor profile.
- Ring mold or food-forming ring (optional) – If serving the tartare with a professional, restaurant-style presentation.
- Spoons – For mixing and tasting the mixture as you adjust seasoning.
- Fine mesh strainer (optional) – To drain capers or any other ingredient, if needed.
Table of Key Tools and Their Uses
| Tool | Usage |
|---|---|
| Cutting board | Provides a stable surface for chopping vegetables. |
| Chef’s knife | Ensures uniform, finely chopped ingredients. |
| Mixing bowl | Helps mix all components evenly. |
| Whisk | Blends the dressing into a silky consistency. |
| Measuring spoons | Offers precise measurements for seasoning and dressing. |
| Ring mold (optional) | Helps shape the tartare into an elegant presentation. |
| Spoons | Assists in mixing and tasting during preparation. |
| Fine mesh strainer | Useful for draining capers or other liquids. |
Pro Tip:
If you don’t have a ring mold, don’t worry! Use a small cup or ramekin as a substitute by filling it with the tartare mixture and gently inverting it onto a plate for a similar professional effect.
By ensuring we have these tools on hand, the preparation becomes efficient, and the result is an expertly crafted beetroot tartare that dazzles our senses and our guests.
Directions
Let’s create the perfect beetroot tartare with this step-by-step guide. Follow these instructions carefully for an exquisite dish that’s as visually stunning as it is delicious.
Prepare The Beets
- Preheat the oven to 400°F (204°C).
- Wash and trim 4 medium-sized beets, leaving about 1 inch of the stem to prevent bleeding.
- Wrap each beet tightly in aluminum foil and place them on a baking tray.
- Roast for 45-60 minutes, or until a knife pierces the beets easily.
- Remove from the oven and let them cool slightly, then rub off the skins using a paper towel.
- Dice the peeled beets finely into uniform, small cubes (about 1/4 inch) to mimic the texture of tartare.
Pro Tip: Use plastic gloves to avoid staining your hands and surfaces while peeling and chopping the beets.
Make The Dressing
- In a small mixing bowl, combine:
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon capers, finely chopped
- 1 small shallot, minced
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- Whisk the mixture vigorously until emulsified and smooth.
- Taste the dressing and adjust salt or vinegar for balance, ensuring it complements the natural sweetness of the beets.
Pro Tip: Add a pinch of sugar to the dressing if the beets aren’t as sweet as desired.
Assemble The Tartare
- In a large mixing bowl, toss the diced beets with the dressing, ensuring every cube is evenly coated.
- For a professional presentation, pack the mixture into a ring mold on a serving plate and gently remove it to maintain the shape.
- Garnish with additional parsley, microgreens, or thinly shaved radishes for added elegance.
- Optional: Serve alongside toasted baguette slices or a dollop of vegan crème fraîche for extra indulgence.
| Step | Key Tools |
|---|---|
| Roasting the beets | Aluminum foil, baking tray |
| Preparing the dressing | Whisk, mixing bowl |
| Assembling the tartare | Ring mold, spoon |
Serving Suggestions
When it comes to beetroot tartare, the presentation and pairing can elevate this visually stunning dish into a true dining experience. Below, we’ve outlined our top serving suggestions to ensure your beetroot tartare shines on the table.
1. Pair with Toasted Breads or Crackers
Serve the tartare alongside toasted baguette slices, seeded crackers, or sourdough crostini. The crispy, slightly salty texture of these complements the soft, earthy chunks of beet. Lightly brush the bread with olive oil before toasting to add extra flavor and richness.
2. Add Creamy Elements
For a touch of indulgence, pair the beetroot tartare with a dollop of vegan crème fraîche, a drizzle of lemon-infused cashew cream, or even a soft goat cheese for non-vegan options. The creaminess adds contrast to the tangy, herbaceous elements of the dish.
3. Use as a Topping
Transform your tartare into a gourmet topping. Spoon it over avocado toast, roasted sweet potato rounds, or even cucumber slices for bite-sized appetizers perfect for any gathering.
4. Create a Salad Platter
Expand the dish into a light and colorful starter by pairing it with fresh greens. Arrange arugula, baby spinach, or frisée on a plate, placing the beetroot tartare at the center. Add garnishes like crushed walnuts, crumbled vegan feta, or orange segments for added texture and brightness.
5. Garnish for Visual Impact
Presentation matters. Top the tartare with microgreens, thinly sliced radishes, or a sprinkle of hemp seeds. For an added flavor kick, consider a small grind of flaky sea salt and cracked black pepper just before serving.
6. Wine Pairing Tips
The earthy sweetness of the beets pairs beautifully with certain wines. Opt for a light Pinot Noir or a fruity Riesling to complement the dish without overwhelming its delicate flavors. If you prefer non-alcoholic options, try a sparkling water infused with citrus or mint.
Serving Suggestion Quick Guide
For easy reference, here’s a summary of the best ways to serve:
| Component | Suggestion |
|---|---|
| Bread/Crackers | Toasted baguette, crostini, seeded crackers |
| Creamy Element | Vegan crème fraîche, cashew cream, goat cheese |
| Alternative Base | Avocado toast, sweet potato rounds, cucumber slices |
| Salad Component | Arugula, spinach, frisée with walnuts or feta |
| Garnishes | Microgreens, radishes, hemp seeds, flaky salt |
| Wine Pairing | Pinot Noir, Riesling, or citrus-infused sparkling water |
By incorporating these Serving Suggestions, we can elevate this recipe to suit any occasion—be it a casual brunch, a formal dinner, or a flavorful appetizer spread.
Make-Ahead Instructions
Preparing elements of our beetroot tartare in advance can save both time and effort, especially when entertaining guests or planning for a busy day. To preserve the vibrant flavors and textures of this dish, follow these optimized make-ahead tips:
1. Roast the Beets in Advance
Roast the beets up to 3 days ahead and store them properly to maintain freshness and sweetness. Here’s how:
- After roasting the beets at 400°F (204°C) until tender (about 40–50 minutes), allow them to cool completely.
- Peel and dice the roasted beets into small cubes.
- Store the diced beets in an airtight container in the refrigerator. For added freshness, place a damp paper towel inside the container to maintain moisture balance.
Pro Tip: Use gloves when peeling the beets to avoid staining your hands.
2. Prepare the Dressing Ahead
The dressing can be made up to 2 days in advance to let the flavors meld beautifully. Follow these steps:
- Whisk together olive oil, Dijon mustard, white wine vinegar, capers, finely diced shallot, and minced parsley.
- Pour the dressing into a small, airtight jar or container and refrigerate. Shake well before using.
Important: Add freshly chopped herbs, like parsley, right before serving to retain their vivid color and flavor.
3. Assemble Just Before Serving
While the components can be prepped ahead, we recommend assembling the tartare shortly before serving to ensure the beets maintain their texture and the dressing evenly coats each piece. For the best presentation:
- Combine the diced beets and dressing in a mixing bowl just before plating.
- Use a ring mold or small ramekin for uniform shape, packing the mixture gently to avoid crushing the cubes.
Pro Tip: If hosting a large gathering, portion the diced beets and dressing ahead but keep them separate until ready to plate. This prevents the beets from absorbing too much dressing and becoming soggy.
4. Optional Garnishes & Pairings
Sliced radishes, microgreens, or vegan crème fraîche can be prepped several hours ahead but kept chilled and separate until plating. Toasted bread or crackers can be prepared a day in advance and stored at room temperature in an airtight container.
| Component | Make-Ahead Timeline | Storage Tips |
|---|---|---|
| Roasted Beets | Up to 3 days | Store diced beets in an airtight container in the fridge with a damp paper towel for moisture. |
| Dressing | Up to 2 days | Refrigerate in a sealed jar or container; shake before use. |
| Garnishes & Add-ons | Up to several hours | Chill sliced radishes, microgreens, or creamy toppings; keep bread/crackers in an airtight container at room temperature. |
| Assembled Tartare | Assemble just before serving | Combine prepped components at the last minute to preserve texture and presentation. |
Conclusion
Beetroot tartare is a testament to how simple ingredients can transform into a show-stopping dish. Its vibrant color, bold flavors, and elegant presentation make it perfect for any occasion, whether you’re hosting a dinner party or elevating a weeknight meal.
With a little preparation and the right tools, creating this plant-based masterpiece is both enjoyable and rewarding. It’s a dish that not only impresses the eyes but also delights the palate, offering a unique way to celebrate the natural beauty of beets.
Frequently Asked Questions
What is beetroot tartare?
Beetroot tartare is a plant-based dish inspired by the classic steak tartare. It features roasted beets diced into small cubes and mixed with a tangy dressing of Dijon mustard, olive oil, vinegar, capers, and fresh herbs. The result is a vibrant, flavorful dish that’s elegant, nutritious, and perfect for various occasions.
What do I need to make beetroot tartare?
To make beetroot tartare, you’ll need roasted beets, olive oil, Dijon mustard, white wine vinegar, capers, shallot, parsley, and optional garnishes like microgreens or radishes. You’ll also need basic kitchen tools like a cutting board, whisk, and mixing bowl.
Can I make beetroot tartare ahead of time?
Yes! You can roast the beets up to three days in advance and store them in an airtight container. The dressing can be prepared two days ahead, but the tartare should be assembled just before serving to maintain its texture and freshness.
How do I prevent my hands from staining while working with beets?
To avoid staining your hands, wear disposable gloves while peeling and dicing the roasted beets. You can also work on a surface that’s easy to clean to prevent beet juice from staining countertops or cutting boards.
What can I serve with beetroot tartare?
Beetroot tartare pairs well with toasted baguette slices, crackers, vegan crème fraîche, or goat cheese. It also works as a topping for avocado toast or a fresh green salad. For drinks, light wines like Pinot Noir or fruity Riesling make excellent pairings.
How do I plate beetroot tartare elegantly?
For professional presentation, use a ring mold to shape the beet tartare into neat portions. Garnish with fresh herbs, microgreens, or thin slices of radish. If you don’t have a ring mold, use a small ramekin or cup as an alternative.
Can I adjust the flavors in the recipe?
Absolutely! You can tweak the seasoning to your taste. Add more mustard for tanginess, vinegar for acidity, or capers for saltiness. Keep the olive oil light to avoid overpowering the flavors of the beets and other ingredients.
Why is roasting the beets important?
Roasting enhances the natural sweetness and earthy flavor of the beets. It also gives them a tender texture, making them ideal for this tartare recipe. Roasting the beets ahead of time can also save you prep time when assembling the dish.
Is beetroot tartare suitable for formal dining?
Yes, beetroot tartare is an excellent choice for formal dining. Its vibrant appearance, sophisticated flavors, and customizable presentation make it a stunning appetizer for elegant dinners, as well as casual gatherings.
Can the recipe be made vegan?
Yes, the recipe is naturally vegan. It uses plant-based ingredients like olive oil, Dijon mustard, and roasted beets. You can also pair it with vegan crème fraîche or other plant-based toppings to enhance the dish.