Roasted beet tartare recipe

Roasted Beet Tartare Recipe

Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 servings
Author Joe adapted from Mark Bittman


  • 2 lg. beets , roasted and diced
  • 1/4 cup red onion , finely chopped
  • 1 tbsp prepared horseradish
  • 1 tbsp olive oil
  • 1 1/2 tbsp lemon juice
  • 1 1/2 tbsp chopped capers
  • 1 or 2 tbsp chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp sour cream
  • 2 tbsp blue cheese , crumbled
  • French baguette , thinly sliced and toasted
  • chives or parsley for garnish


  • Roast foil wrapped beets on a baking sheet, in a 400° oven for 50 to 75 mins, depending on size, until a paring knife easily penetrates with little resistance. Set aside to cool or refrigerate for 1 day.
  • Remove the skin and root end and dice the beet into 1/4 inch or less pieces, place in a bowl.
  • In another bowl, large enough for the beets, mix the onion, horseradish, oil, lemon juice, capers, parsley, salt and pepper, then fold in the beets.
  • Mix the sour cream and blue cheese in a small bowl.
  • Brush both sides of the baguette slices lightly with olive oil and toast in a hot skillet, 1 or 2 minutes per side.
  • To serve, spread the baguette with cheese and add the beet tartare, garnish if desired.