Beet Tartare Recipe

Name: Beet Tartare
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium red beets; 2 tablespoons extra virgin olive oil; Kosher salt and freshly cracked black pepper; 1 egg white; 1 1/2 tablespoons prepared horseradish; 1 1/2 teaspoons fresh lemon juice; 1 1/2 cups Grapeseed oil; kosher salt; 1 1/2 cups all-purpose flour, plus extra for dredging; 1/2 cup cornstarch; 1 1/2 teaspoons salt; 1 1/2 cups ice-cold club soda; canola oil, for deep frying; 2 large Vidalia onions; all-purpose flour; kosher salt; chopped fresh chives; fresh chervil leaves; 2 ounces salmon roe

Servings: persons

3 medium red beets
2 tablespoons extra virgin olive oil
Kosher salt and freshly cracked black pepper
1 egg white
1 1/2 tablespoons prepared horseradish
1 1/2 teaspoons fresh lemon juice
1 1/2 cups Grapeseed oil
kosher salt
1 1/2 cups all-purpose flour, plus extra for dredging
1/2 cup cornstarch
1 1/2 teaspoons salt
1 1/2 cups ice-cold club soda
canola oil, for deep frying
2 large Vidalia onions
all-purpose flour
kosher salt
chopped fresh chives
fresh chervil leaves
2 ounces salmon roe

1
Preheat the oven to 350F.
2
Wash and lightly scrub the beets.
3
Pat them dry and place on a sheet of foil.
4
Drizzle with 1 tablespoon of the olive oil and season well with salt and pepper.
5
Wrap the foil tightly to form a packet, poking a few holes to allow steam to escape and place on a baking sheet.
6
Roast for 1 hour, or until the beets are tender.
7
Remove from the oven, and while still warm, carefully peel off and discard the skins.
8
Place the beets in a food processor and add a little of the roasting liquid from the packet.
9
Pulse 10 to 12 times, until the beets are finely chopped but still have some texture.
10
Season with a drizzle of the remaining 1 tablespoon olive oil and with salt and pepper.
11
Set aside.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 medium red beets, 2 tablespoons extra virgin olive oil, Kosher salt and freshly cracked black pepper, 1 egg white, and more.

Yes, Beet Tartare falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet Tartare

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions