Beets tartare
Meatless tartare prepared from cooked beetroot and served with horseradish sauce is a dish that can be successfully served as an appetizer. Of course, it is a vegetable tartare, containing no meat at all, so if someone is misled by the name of this dish containing the word “tartare”, and expecting meat in it, will not find it here. The basis of this vegetarian tartare is cooked beetroot, which, after peeling and cutting into small cubes, is combined with onion and apple. I try to cut both the apple and the onion into cubes similar to the one into which I cut the beetroot. When it comes to seasoning, capers, pickled green pepper, mustard and agave syrup fantastically enhance the flavour of the vegetables used in the tartare.
I love beetroot with the addition of horseradish, hence the sauce with which I serve this tartare is based on horseradish from a jar. Of course, in addition to the sauce, it is also good to serve the tartare with bread such as baguette, crispbread or toast. I encourage you to try the recipe for beetroot tartare and I wish you happy baking.
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Ingredients for beets tartare.
- 300 g cooked beets
- 30 g red onion
- 1/4 teaspoon of green marinated pepper
- 1 teaspoon of agave syrup
- 50 g sour apple
- 1 tablespoon of lemon juice
- 1 tablespoon of olive oil
- 1/4 teaspoon of salt
- 1 teaspoon of grainy Dijon mustard
- 1 tablespoon of pickled capers
Horseradish sauce:
- 1 teaspoon of lemon juice
- 1 teaspoon of jarred horseradish
- 2 tablespoons of mayonnaise
- 2 tablespoons of olive oil
- a pinch of salt
- a pinch of black pepper
How to make beets tartare.
Cut the peeled beetroot into small cubes and place it in a bowl. Add red onion cut into small cubes, apple cut into equally small cubes and capers. Crush green peppercorns in a mortar, add olive oil, agave syrup, lemon juice, salt and mustard. Mix all the ingredients thoroughly, then pour them into the bowl containing the vegetables and mix.
Combine horseradish with mayonnaise, lemon juice, olive oil, salt and pepper in a bowl. Spread some of the horseradish sauce on a serving plate, place a metal ring in the middle of it and fill it with the ingredients from the bowl. While placing the ingredients, press them with a spoon and slightly level the top. Serve the beetroot tartare cold.
Good to know when making beets tartare.
The weight of the beets given in the list of ingredients is their weight after peeling.
The red onion can be replaced with a slightly milder-tasting shallot. Also, the agave syrup can be replaced with honey, for example acacia honey.
Do you like beetroot dishes? If so, try our recipe for Couscous and beetroot salad.
