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Beet Tartare


  • 2 pounds red, gold, and/or any other kind you've got, beets (about 4 large), peeled
  • 1/4 cup chopped red onion
  • 1 Tbsp olive oil, or more as needed
  • 1 to 2 Tbsp grated horseradish, or to taste
  • 1 Tbsp lemon juice, or more as needed
  • 1 Tbsp chopped capers
  • 1 Tbsp chopped fresh dill, tarragon, or chives
  • Salt and black pepper
  • 8 slices whole grain bread or crackers, for serving


A good way to highlight all those colorful beets. Serve your beet tartare as you would beef tartare: with chopped hard-boiled egg, onions, cornichons, a dash of Worcestershire sauce, or even a crumbling of strong blue cheese, like Stilton or Roquefort.

Cut beets into quarters and place in food processor; pulse beets until they're ground up into small pieces - about the size of grains of rice - careful not to overprocess. If you don't have a food processor, grate beets instead. If beets release a lot of liquid, squeeze them gently with your hands or drain on paper towels to remove some of the moisture.

Combine onion, oil, horseradish, lemon juice, capers, and herbs together in bowl large enough to hold beets. Fold in beets and sprinkle with salt and pepper; taste and add more lemon juice, oil, or seasoning if needed. If you like, chill quickly in the freezer or refrigerate for up to a day.

Toast bread and cut each slice diagonally into 4 toast points. Serve the tartare cold or at room temperature with the toast points or in a bowl next to crackers.

From Freya Bellin's recipe on Mark Bittman's blog

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