With its jewel-toned brilliance and elegant presentation, Roasted Beet Tartare offers all the sophistication of a traditional tartare—but completely vegetarian. It’s earthy, sweet, tangy, and crunchy, perfect as a refined starter or a colorful bite for a dinner party.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hrFor the Tartare
2 medium red beets, scrubbed (about 300g total)
1 small shallot, very finely minced
1 tbsp capers, chopped
1 tbsp cornichons (or pickles), finely diced
1 tsp Dijon mustard
1 tsp sherry vinegar or red wine vinegar
2 tsp extra virgin olive oil
½ tsp lemon zest
Salt and pepper, to taste
1 tsp fresh chives or tarragon, finely chopped (optional)
For Serving
Endive leaves, toasted baguette, or crackers
Microgreens or chive oil, for garnish
Roast the Beets
1
Preheat oven to 400°F (200°C) .
Wrap beets in foil and roast directly on the oven rack for 35–45 minutes , or until fork-tender.
Let cool slightly, then peel by rubbing with a paper towel or using a small knife.
Chill in the fridge for at least 15 minutes if assembling ahead of time.
Dice and Dress
2
Finely dice the cooled beets into small cubes (~¼ inch).
Place in a mixing bowl with shallot, capers, cornichons, Dijon, vinegar, olive oil, lemon zest, and herbs if using.
Mix gently to coat and season to taste with salt and pepper.
For best flavor, chill for 15 minutes to allow flavors to marry.
Plate the Tartare
3
Use a round ring mold or spoon the tartare into neat mounds on individual plates.
Garnish with microgreens or a drizzle of chive oil.
Serve alongside endive leaves, crostini, or rye crackers for scooping.
Serving Suggestions
4
A stunning appetizer for a vegetarian tasting menu , brunch starter , or holiday party hors d’oeuvre .
Lovely alongside whipped goat cheese , creamed horseradish , or herbed labneh .
Ingredients For the Tartare
2 medium red beets, scrubbed (about 300g total)
1 small shallot, very finely minced
1 tbsp capers, chopped
1 tbsp cornichons (or pickles), finely diced
1 tsp Dijon mustard
1 tsp sherry vinegar or red wine vinegar
2 tsp extra virgin olive oil
½ tsp lemon zest
Salt and pepper, to taste
1 tsp fresh chives or tarragon, finely chopped (optional)
For Serving
Endive leaves, toasted baguette, or crackers
Microgreens or chive oil, for garnish
Directions Roast the Beets
1
Preheat oven to 400°F (200°C) .
Wrap beets in foil and roast directly on the oven rack for 35–45 minutes , or until fork-tender.
Let cool slightly, then peel by rubbing with a paper towel or using a small knife.
Chill in the fridge for at least 15 minutes if assembling ahead of time.
Dice and Dress
2
Finely dice the cooled beets into small cubes (~¼ inch).
Place in a mixing bowl with shallot, capers, cornichons, Dijon, vinegar, olive oil, lemon zest, and herbs if using.
Mix gently to coat and season to taste with salt and pepper.
For best flavor, chill for 15 minutes to allow flavors to marry.
Plate the Tartare
3
Use a round ring mold or spoon the tartare into neat mounds on individual plates.
Garnish with microgreens or a drizzle of chive oil.
Serve alongside endive leaves, crostini, or rye crackers for scooping.
Serving Suggestions
4
A stunning appetizer for a vegetarian tasting menu , brunch starter , or holiday party hors d’oeuvre .
Lovely alongside whipped goat cheese , creamed horseradish , or herbed labneh .
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