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.
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).