This beetroot tartare is a must try if you like tartare. It’s easy to make, is very festive and tastes delicious. It’s made using cooked beets and is seasoned with dijon mustard, capers, Worcestershire sauce and lemon juice. I topped mine with raw yellow beet, chives, yogurt and raw buckwheat. This tartare is allergy friendly, vegetarian, low carb, low fat and easy to adapt according to preferences. It’s perfect to serve either as an appetizer/starter or as a main dish.
Im a huge fan of tartars! If I’m at a restaurant and they have tartare on the menu there’s a really high chance I’ll order it. I dont know what it is, but I just love the whole idea of tartars. First of all, they always look so pretty. Second of all, they’re almost always very fresh and quite light. And those of you who know me know that I love light and fresh food. Third, when making a tartar you need fresh and good quality ingredients. Otherwise it will taste horrible. And there is no way of hiding if you’re using ingredients with lower quality, it kind of shows right away. So when ordering a tartare in a restaurant Im pretty sure it will be of good quality.
I have made several tartars at home, mostly seafood or fish. I haven’t tried making a meat tartar yet. But that they will most probably come soon as well. Since Im on a beetroot high at the moment I needed to try making a beetroot version as well. This beetroot tartar is very similar to a meat tartar, using dijon mustard, Worcestershire sauce, lemon juice and capers. When making this beetroot tartar I cooked my beets al dente, because I wanted to keep some of the chewing resistance and not have them too soft. But just cook the beets as soft as you prefer them. I topped it with some raw yellow beets to add some crunch to it, yogurt to add a bit of tanginess, chives for the taste and raw buckwheat to add even more crunchiness. This combination is divine.
Ingredients for this Beetroot Tartare:
- Red beetroot
- Yellow beetroot
- Lemon juice
- Dijon mustard
- Worcestershire sauce
- Green leafs
- Yogurt/Creme fraiche
Other recipes you might like:
- Grilled Avocado with Roasted Quinoa
- Scallop Carpaccio with Avocado Cream & Fish Roe
- Beetroot Salad with Blueberries
- Galia Melon & Mozzarella Salad
- Beetroot Carpaccio Using Cooked Beets
Beetroot Tartare (Low Carb)
- 5 small Beetroots cooked and peeled
- 1 Yellow beetroot thinly sliced
- 1 tsp Capers roughly chopped
- 1 tsp Lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp Worcesershire sauce (can be excluded to make it vegan)
- Salt, to taste
- Pepper, to taste
- 1 tsp Chives, to top
- 1 tsp Buckwheat (optional)
- A hand full of Green leafs
- 1 tbsp Yogurt, to top
- Wash and cook the beetroots until soft. I prefer them a little al dente, but you can make them as soft as you prefer them. If you want to speed up the process a little bit divide the beets in half or quarters before cooking.
- When the beets are ready drain them and let them cook for a few minutes before peeling them, so you dont burn your fingers.
- When the beets have cooled, peel and dice them and put in a bowl.
- Add dijon mustard, lemon juice, worcestershire sauce and combine.
- Taste to check if more seasoning is needed and add salt and pepper if prefered.
- Combine again.
- Place green leafs on a plate.
- Place the beetroot mixture in a ring mold (if you have one) on top of the green leafs pressing the mixture down with a spoon so it holds togeter. Gently remove the ring mold so the tartare doesnt fall apart. You can also use a small bowl to make the tartare and then turn it up side down and place on a plate, gently removing the bowl.
- Add the yellow beetroot around the sides of the beetroot tartare.
- Top with chrives, yogurt or creme fraiche and buckwheat (if using).