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Beetroot Tartare with Goat Cheese Mousse

Yields4 ServingsPrep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

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.

Beetroot Tartare with Goat Cheese Mousse

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
Roast & Dice the Beets
1

  1. Preheat oven to 200°C / 400°F.

  2. Wrap beets in foil and roast for 40–50 minutes, until tender.

  3. Once cool, peel and finely dice the beets into uniform small cubes.

Prepare the Tartare
2

  1. In a bowl, mix diced beets with:

    • Shallot, capers, herbs, mustard, olive oil, vinegar/lemon juice.

  2. Season to taste with salt and pepper.

  3. Chill until ready to plate for best flavor.

Make the Goat Cheese Mousse
3

  1. In a bowl, whisk or blend goat cheese and cream cheese until smooth.

  2. Add cream and whip until light and mousse-like (use a hand mixer or whisk).

  3. Fold in honey, herbs, salt, and pepper to taste.

  4. Chill for 30 minutes to firm up, or pipe immediately for soft texture.

Plate the Dish
4

  1. Use a ring mold to shape beet tartare on each plate.

  2. Pipe or spoon a quenelle of goat cheese mousse on top.

  3. Garnish with microgreens, nuts, or edible flowers.

  4. 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

Nutrition Facts

4 servings

Serving size