Beetroot Tartare


This beetroot tartare is a delicious vegetarian starter which can be served at any time of the year, but makes a perfect addition to a festive menu at Christmas or New Year.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Beetroot tartare

Beetroot tartare is a delicious starter which you could also serve as a vegetarian “steak” tartare. With apple, capers and sesame, it really is a taste sensation.

Make sure you chop the ingredients as finely as possible, as larger chunks will impact the texture and mouthfeel of the finished dish.

For a quick version, it is best to use vacuum-packed beetroot, as these are pre-cooked and ready to use. You can also use raw beetroot and boil it yourself, or roast it in the oven until soft.

Fresh beetroot
Fresh beetroot

Veronique van Ohmydish

Made by Véronique

Published at 2023-11-10, this recipe is for 6 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 22-11-2023

30 minutes 6 people Starters
Beetroot tartare


(✓ Tip: click to check off)

  • 6 cooked red beetroots
  • 1 shallot
  • 1 tablespoon capers
  • 1 apple
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons mustard
  • 1 lemon
  • a few sprigs of fresh parsley
  • half bunch of fresh chives
  • salt and pepper to taste
  • small handful of sesame seeds
  • small handful of rocket leaves
  • 50 grams plain cream cheese
  • 50 grams natural Greek yoghurt
  • 2 teaspoons honey
Beetroot tartare ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • chopping board & chef's knife
  • vegetable peeler
  • medium-sized bowl
  • spoon
  • optional: salad spinner
  • round cookie cutter / chef's ring
  • small bowl

Beetroot Tartare

30 minutes 6 people Starters

View the original recipe via:

Preparation – 15 minutes

Peel the shallot and chop it as finely as possible. Cut the cooked beetroot into small cubes.

Grate the lemon zest and squeeze the juice. Mix this, along with the shallot, into the beetroot.

Peel the apple, discard the core, and cut the fruit into small dice. Immediately mix this into the beetroot so the lemon juice will prevent the apple from discolouring.

Wash the rocket, if necessary, and remove any excess water with a salad spinner.

Beetroot tartare
Beetroot tartare

Finishing the beetroot tartare – 15 minutes

Finely chop 1 tablespoon of capers and mix this, along with 2 teaspoons of mustard and 2 teaspoons of toasted sesame oil, through the beetroot.

Finely chop the parsley and chives and mix them into 50g cream cheese and 50g Greek yoghurt. Season with 2 teaspoons of honey, and salt and pepper.

Season the beetroot with salt and pepper. Use a round cookie cutter or chef's ring to portion the beetroot mixture neatly between your serving plates.

Place a spoonful of the cream cheese mixture on top of each serving of beetroot, and scatter a few rocket leaves around the edge. Finish the beetroot tartare with a sprinkle of sesame seeds and chopped chives. Enjoy your meal!

Rank this recipe!
0 votes

Beetroot Tartare: frequently asked questions

Which type of beetroot should I use to make beetroot tartare?

You can use pre-cooked beetroot, or use raw beetroots and boil or roast them until they have softened.

You can use other varieties of beetroot, such as Chioggia / candy stripe or yellow beetroot, if you wish.

Can I omit the sesame?

You can replace the sesame seeds and sesame oil with finely chopped walnuts and walnut oil if you wish, but this will change the flavour of the finished dish quite significantly. Sesame imparts a far more subtle flavour than walnut.