Finely diced roasted beetroot tossed in a citrus vinaigrette, molded into a tartare and topped with a silky goat cheese mousse. A refined vegetarian starter that looks stunning on the plate.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 45 minsTotal Time 1 hr 10 minsFor the Beet Tartare
3 medium beets, roasted, peeled, and finely diced
1 tbsp shallot, finely minced
1 tsp capers, chopped (optional)
1 tbsp chopped chives or parsley
2 tsp Dijon mustard
1 tbsp olive oil
2 tsp red wine vinegar or lemon juice
Salt and black pepper, to taste
For the Goat Cheese Mousse
3 ½ oz soft goat cheese
3 tbsp cream cheese
2 tbsp heavy cream, chilled
1 tsp honey (optional, for balance)
Fresh thyme leaves or chives (optional)
Salt & pepper, to taste
Optional Garnishes
Microgreens or pea shoots
Toasted walnuts or pine nuts
Edible flowers
Balsamic glaze or beet reduction
Roast & Dice the Beets
1
Preheat oven to 200°C / 400°F .
Wrap beets in foil and roast for 40–50 minutes , until tender.
Once cool, peel and finely dice the beets into uniform small cubes.
Prepare the Tartare
2
In a bowl, mix diced beets with:
Shallot, capers, herbs, mustard, olive oil, vinegar/lemon juice.
Season to taste with salt and pepper.
Chill until ready to plate for best flavor.
Make the Goat Cheese Mousse
3
In a bowl, whisk or blend goat cheese and cream cheese until smooth.
Add cream and whip until light and mousse-like (use a hand mixer or whisk).
Fold in honey, herbs, salt, and pepper to taste.
Chill for 30 minutes to firm up, or pipe immediately for soft texture.
Plate the Dish
4
Use a ring mold to shape beet tartare on each plate.
Pipe or spoon a quenelle of goat cheese mousse on top.
Garnish with microgreens, nuts, or edible flowers.
Optional: Drizzle lightly with balsamic glaze.
Variations
5
Add orange zest or juice to the tartare for brightness.
Use roasted golden beets for a different color profile.
Mix in finely chopped pickles or gherkins for a tangy kick.
Pairing Suggestions
6
Wine: Sauvignon Blanc, Dry Rosé, or a light Pinot Noir
Cocktail: Sparkling elderflower gin & tonic
NA: Citrus-herb spritz with soda and lemon balm
Ingredients For the Beet Tartare
3 medium beets, roasted, peeled, and finely diced
1 tbsp shallot, finely minced
1 tsp capers, chopped (optional)
1 tbsp chopped chives or parsley
2 tsp Dijon mustard
1 tbsp olive oil
2 tsp red wine vinegar or lemon juice
Salt and black pepper, to taste
For the Goat Cheese Mousse
3 ½ oz soft goat cheese
3 tbsp cream cheese
2 tbsp heavy cream, chilled
1 tsp honey (optional, for balance)
Fresh thyme leaves or chives (optional)
Salt & pepper, to taste
Optional Garnishes
Microgreens or pea shoots
Toasted walnuts or pine nuts
Edible flowers
Balsamic glaze or beet reduction
Directions Roast & Dice the Beets
1
Preheat oven to 200°C / 400°F .
Wrap beets in foil and roast for 40–50 minutes , until tender.
Once cool, peel and finely dice the beets into uniform small cubes.
Prepare the Tartare
2
In a bowl, mix diced beets with:
Shallot, capers, herbs, mustard, olive oil, vinegar/lemon juice.
Season to taste with salt and pepper.
Chill until ready to plate for best flavor.
Make the Goat Cheese Mousse
3
In a bowl, whisk or blend goat cheese and cream cheese until smooth.
Add cream and whip until light and mousse-like (use a hand mixer or whisk).
Fold in honey, herbs, salt, and pepper to taste.
Chill for 30 minutes to firm up, or pipe immediately for soft texture.
Plate the Dish
4
Use a ring mold to shape beet tartare on each plate.
Pipe or spoon a quenelle of goat cheese mousse on top.
Garnish with microgreens, nuts, or edible flowers.
Optional: Drizzle lightly with balsamic glaze.
Variations
5
Add orange zest or juice to the tartare for brightness.
Use roasted golden beets for a different color profile.
Mix in finely chopped pickles or gherkins for a tangy kick.
Pairing Suggestions
6
Wine: Sauvignon Blanc, Dry Rosé, or a light Pinot Noir
Cocktail: Sparkling elderflower gin & tonic
NA: Citrus-herb spritz with soda and lemon balm
Beetroot Tartare with Goat Cheese Mousse
