Beet “Tartare”

The flavour of roasted beetroot is enlivened with the addition of orange zest, always a good pairing with beets, and a little balsamic vinegar. It is suitable for most diets including Diabetic, Low Calorie and Vegan.

Simple to prepare this recipe can be made in advance when entertaining or to store in your refrigerator, ensuring you have healthy snack foods at hand.

Diets for which Beet Tartare is suitable:

Dairy Free, Diabetic, Egg Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.


Preparation: 10 mins | Cook: 1-1.5 hrs | Serves: 4-6
4 medium beets (about 1 lb), scrubbed
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
1-2 tbsp balsamic vinegar
Zest of 1-2 oranges

For Serving:
Endive leaves
Greek yogurt*
Coriander leaves


HEAT the oven to 200 C/400 F/Gas 6.
TOSS the beets in the oil and sprinkle with salt and pepper.
BAKE in a covered dish until the beets are soft, ie 1-1.5 hours.
COOL and peel.
CHOP roughly.
BLEND in a food processor until they are finely chopped, not to a smooth purée texture (for a coarse texture, mash with a potato masher).
MIX into the beetroot the zest of 1 orange, 1 tbsp balsamic vinegar and salt and pepper.
TASTE and add more of any ingredient as required. (The vinegar enhances the earthy beet flavour but too much will make it taste like beetroot cooked in vinegar which is not what you are aiming to achieve).


– As a starter: scoop the beetroot into individual endive or other green leaves and top with a small spoon of yoghurt (see notes), leaves of coriander (cilantro) and a little orange zest.
– As a dip with crackers or sticks of vegetables, e.g. carrot, celery and radish.


* Usesoya yoghurt for Dairy Free and Vegan diets.

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