Beetroot Tartare
An elegant, plant-based reimagining of the classic French tartare, featuring earthy roasted beets diced to precision and tossed in a sharp, mustard-led dressing. Finished with a touch of horseradish crème and fresh herbs, it offers a stunning balance of sweetness, acidity, and heat.
Prep
20m
Cook
60m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 3 whole 500 g | Medium Red Beets |
| 1 large 40 g | Shallot, finely minced |
| 2 tbsp 30 g | Capers, drained and chopped |
| 4 pieces 40 g | Cornichons, finely diced |
| 3 tbsp 45 ml | Extra Virgin Olive Oil |
| 1 tbsp 15 g | Dijon Mustard |
| 1 tbsp 15 ml | Lemon Juice |
| 2 tbsp 10 g | Fresh Chives, minced |
| 4 tbsp 60 ml | Crème Fraîche or Vegan Sour Cream |
| 1 tsp 5 g | Prepared Horseradish |
2 Method
Step 1. Preheat your oven to 400°F (200°C). Scrub the beets, wrap them individually in aluminum foil with a drizzle of oil, and roast for 50-60 minutes until tender. Let them cool completely.
Step 2. Once cooled, peel the beets (the skins should slip off easily) and dice them into uniform 1/4-inch (0.5cm) cubes. Place them in a large mixing bowl.
Step 3. In a separate small bowl, whisk together the olive oil, Dijon mustard, lemon juice, minced shallots, capers, and cornichons to create the dressing.
Step 4. Pour the dressing over the diced beets and gently fold in half of the fresh chives. Season generously with sea salt and cracked black pepper.
Step 5. Mix the crème fraîche and horseradish in a small ramekin. Set aside.
Step 6. To serve, place a metal ring mold in the center of a plate. Fill with the beet mixture, pressing down gently with a spoon. Remove the mold, top with a dollop of horseradish cream, and garnish with the remaining chives.
💡 Chef's Tips
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Always wear food-safe gloves when handling beets to avoid staining your hands and fingernails purple.
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Do not use a food processor to dice the beets; the texture should be chunky and distinct, not mushy.
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For the best flavor, allow the tartare to marinate in the refrigerator for 30 minutes before serving.
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If you want an extra smokey flavor, add a drop of liquid smoke or use smoked sea salt.
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