Why you’ll love this beet tartare
When we lived in France, I was very obsessed with beef tartare. I got it anywhere and everywhere it was on the menu.
While we aren’t even close to going meat free in our house (I’m fairly certain that we never will), we try to not to over indulge. Enter beet tartare.
Beets are a perfect vehicle for tartare ingredients and create very satisfying alternative to meat. Plus, they’re beautiful.
Here’s what you’ll need to make it
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- Prepared beets – I almost always buy my beets already prepared. I don’t have the time to spend cooking and peeling beets, and they prepared ones aren’t less flavorful (in my opinion).
- Egg yolk – This is a very traditional tartare ingredient, which is why I’ve used it. If you would prefer not to use an egg yolk, feel free to substitute 1 tablespoon of mayonnaise or vegan mayo in its place.
- Red onion – Yellow, white or sweet onions could also be used.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this beet tartare recipe
Chop everything. This recipe requires a lot fo chopping. You will want your beets to be diced, so take your time and chop them up. To keep the onion from being to potent, I like to mince it and then give it a quick rinse.
Make the dressing. Combine the olive oil, lemon juice, Dijon mustard and the egg yolk (or mayo) in a small bowl. Whisk until smooth.
Season and serve. Mix everything together in a large mixing bowl and season with salt & pepper, to taste.
Everything you need to know about beet tartare
We are using prepared beets for this recipe, so there is no need to peel them at all.
More vegetarian recipes to try
- Creamy corn pasta
- Zucchini salad
- Sauteed cauliflower with tahini and cilantro
- Aquafaba mousse
Other root vegetable recipes you’ll like
Beet Tartare
Ingredients
- 1 pound prepared beets, diced
- 3 tablespoons minced red onion, rinsed with cold water
- 3 tablespoons chopped chives
- 1 tablespoon capers, smashed and roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons Dijon
- 1 egg yolk, or 1 tablespoon vegan mayo
- 1 tablespoon lemon juice
- Salt & pepper, to taste
Instructions
- In a small mixing bowl, whisk olive oil, Dijon mustard, egg yolk, lemon juice together until smooth.
- Combine the beets, onion, chives and capers in a mixing bowl.
- Toss with prepared dressing and season with salt & pepper, to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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