Main Dishesbonappetit4.0
Beet Tartare
Seasoned like traditional tartare and punched up with extra acidity, earthy beets can taste (and look!) deliciously meaty.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●knife
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400°. Wrap 1 lb. baby beets (mix of red and Chioggia), trimmed, scrubbed, in a few layers of foil, place on a rimmed baking sheet, and roast until tender (a paring knife should easily slide through flesh), about ⏱️ 1 hour. Let cool. Using paper towels, rub skins to remove and cut beets into ¼" pieces.
. baby beets (mix of red and Chioggia), trimmed, scrubbed1 lb
2
Heat 8 garlic cloves, thinly sliced, one 2-oz. jar capers, drained, and ¼ cup extra-virgin olive oil in a small skillet over medium, adjusting heat as needed to keep oil at a simmer, until garlic is golden and capers have burst, 8–⏱️ 12 minutes. Strain mixture through a fine-mesh sieve set over a small heatproof bowl. Turn garlic and capers out onto paper towels; set oil aside.
2-oz. jar capers, drained1
3
Mix beets, 1 medium shallot, finely chopped, 2 Tbsp. finely chopped pickled cherry or other hot peppers, 1 Tbsp. mayonnaise, 1 Tbsp. distilled white vinegar, 2 tsp. coarse mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 Tbsp. reserved oil in a medium bowl to combine. Cover and let sit 15–⏱️ 45 minutes to marinate.
medium shallot, finely chopped1. finely chopped pickled cherry or other hot peppers2 Tbsp. mayonnaise1 Tbsp. distilled white vinegar1 Tbsp. coarse mustard2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
4
Just before serving, stir 1 Tbsp. finely chopped parsley and half of fried garlic and capers into beet mixture. Scoop beet tartare onto a platter and top with parsley leaves and remaining fried garlic and capers. Serve beet tartare with salted potato chips or pita chips for scooping. Do ahead: Beets can be roasted, peeled, and chopped 2 days ahead; transfer to an airtight container. Cover and chill. Tartare (without toppings) can be made ⏱️ 8 hours ahead; cover and chill.
. finely chopped parsley, plus leaves for serving1 TbspSalted potato chips or pita chips (for serving)
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