Ruby Beetroot Tartare
A vibrant and colorful tartare featuring tender beets, creamy goat cheese, and a crunchy walnut-dill topping, perfect for any occasion.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Beetroot Tartare
- 2 medium cooked beets Finely diced
- 1 tsp olive oil Extra virgin preferred
- 1/2 tsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1 pinch salt
- 1 pinch black pepper
- 1 splash beet juice Optional for color
For the Whipped Goat Cheese
- 100 g goat cheese Soft and creamy
- 2 tbsp cream cheese
- 1 tbsp Greek yogurt or sour cream
- 1/2 zest lemon Zested
- 1 pinch black pepper
For the Walnut-Dill Crunch
- 3 tbsp chopped walnuts Lightly toasted
- 1 tbsp fresh dill Finely chopped
- 1 pinch flaky sea salt
- 1 tsp fried shallots or crispy onions Optional for extra crunch
Instructions
Mixing the Beets
- In a medium bowl, gently combine the finely diced cooked beets with olive oil, balsamic vinegar, Dijon mustard, a pinch of salt, and cracked black pepper. Allow this mixture to chill for 10-15 minutes.
Whipping the Cheese
- In a separate bowl, blend goat cheese, cream cheese, Greek yogurt, lemon zest, and a pinch of black pepper using a hand mixer or food processor until smooth and fluffy. Set aside.
Toasting the Walnuts
- Toast chopped walnuts in a dry pan over medium heat until golden and aromatic. Let them cool, then combine with dill and sea salt.
Plating the Tartare
- Shape the beet tartare onto a plate using a ring mold or spoon. Top with a generous dollop of whipped goat cheese.
Finishing Touches
- Sprinkle walnut-dill crunch on top and garnish with additional dill or microgreens.
Notes
For a lighter twist, substitute Greek yogurt for cream cheese. Vegan options are available by using plant-based cheeses.