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Beetroot Tartare (Low Carb)

This is a delicous tartare using cooked beets, dijon mustard, capers and worcestershire sauce
Course Appetizer, Main Course, Main Dish, Side Dish, Starter
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, Keto, Low Carb, Low Fat
Prep Time 5 minutes
Cook Time 30 minutes
Cool TIme 5 minutes
Total Time 40 minutes
Servings 1


  • 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).