Fall

Beet Tartare with Dijon and Capers

by: Cory Daddario

March 10, 2014

4

1 Ratings

Photo by James Ransom

Serves 2 as a starter course

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Author Notes

This makes a nice starter course with rye crackers and a glass of wine. It's simple, far healthier than the beef version but with many of the same flavors and textures. —Cory Daddario

Test Kitchen Notes

The day after I signed on to test this recipe, I spoke to a friend who said that no one eats tartare anymore. I now beg to differ, as I bring jars of this finely chopped beet dish from door to door and introduce my friends to its wonder. The sweetness of the roasted beets mingles with the sharpness of the red onion and scallion while the capers add a pop of tang and salt; everything is held together by a tangy, strong Dijon dressing. This dish is certainly one I’m excited to bring into work for a #NotSadDeskLunch! —snowcitygirl

Test Kitchen-Approved

Ingredients

4 beets, roasted, peeled, and finely diced
1 teaspoon capers, rinsed
2 tablespoons minced red onion
2 tablespoons minced Italian parsley
3 tablespoons minced scallion
2 tablespoons Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon extra-virgin olive oil
Freshly cracked black pepper, to taste

Directions

Combine beets, capers, red onion, parsley, and scallions in a mixing bowl. In a second bowl combine the Dijon, Worcestershire, vinegar, and olive oil. Whisk together well. Turn the dressing onto beet mixture and toss well. Serve on a platter with Rye crackers.

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9 Reviews

MikNik January 20, 2016

Just great. In addition to all the strong flavors there is something about the texture of the finely diced beets that I love. I've gotten a few beet haters to happily chow down on it.

Pia S. September 18, 2014

This is delicious! I served it with burrata (taking the suggestion below) and then had the leftovers the next day with a 6 minute boiled egg - both lovely pairings.

Douglas B. August 8, 2014

This is delish. I ate it with some chipotle infused goat cheese. I am going to make Dosa for lunch today and I will be using the leftovers as one of the fillings. Thank you for posting this refreshing recipe.

Mary R. May 26, 2014

I brought Beet Tartare to a picnic, where it was a huge hit. I added lemon juice which added a nice dimension. You can definitely make ahead of time; I actually thought this was better after a night in the fridge. Will make again!

savorthis April 21, 2014

I made this for our first annual "Feaster" dinner last night and the plate was scraped clean. I served it with burrata drizzled in olive oil and rye crisps which was such a great pairing.

Jeanean April 13, 2014

I just discovered that Costco sells cooked beets, probably not roasted, called Love Beets and the only ingredient is beets. They're delicious and have made beet consumption at our house so much easier. I'm eager to try this recipe using them Thanks

tjrf915 April 4, 2014

can you make this recipe ahead of time - does it keep well in the fridge?

savorthis March 27, 2014

I am new to the world of liking beets (tried them and hated them my whole life until just a couple years ago) and this looks like something I would love. Congrats on the CP~ it is a beautiful and playful looking appetizer.

Becca March 10, 2014

This looks incredible. Fantastic way to use up leftover roasted beets. Definitely going to try this!