Beet Tartare Salad

savoury eats

Beet Tartare salad is just beets, chopped into small bits like beef tartare, served with whatever is in season, either arugula or just as an addition to your sandwich and topped with any crumbled blue or feta cheese. Roasting the beets makes them juicy and succulent. If you’ve only boiled beets in the past, you’re going to flip over the roasting method. It draws so much more flavor out of those beautiful, colorful beets This salad has texture and so many flavors– soft, crunchy, sweet, salty, tangy, and just a tiny bit spicy. It’s a serious party in your mouth, and a fabulous starter to a meal. You can roast the beets ahead of time, dress them, and let them marinate in the fridge for up to 24 hours. The rest of the salad takes less than 10 minutes to prepare. Enjoy!

  • gf - gluten free
  • v - vegetarian
  • beet tartare
  • 1/2 kg beetroot
  • 2 Tbsp capers
  • juice of 1 lemon
  • 1 tsp mustard
  • 1 handful dill
  • 1 handful mint
  • big pinch salt/pepper
  • serve
  • 100 g blue or feta cheese
  • coconut or normal greek yoghurt
  • fresh dill and mint
  • 1 lemon
  • 1 packet crackers
  • toasted walnuts

For the Beet Tartare Salad peel the beetroots, divide them in quarters, cover with olive oil and salt and roast them at 200 C for 30 min or until tender. When ready, let cool and then transfer them to a food processor along with capers, lemon juice, mustard, fresh dill, mint and seasoning. Pulse a few times until the beetroot has the consistency of beef tartare. You can also dice them finely. Arrange the beet tartare on a large serving plate, you can add any fresh greens that are in season – arugula goes very well. Fold in feta or blue cheese and top with walnuts and fresh herbs. Add a drizzle of olive oil and serve with crackers or serve with your main dish or it can be used in sandwiches.

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