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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 tablespoon olive oil, or more as needed
  • 1 to 2 tablespoons grated horseradish, or to taste
  • 1 tablespoon lemon juice, or more as needed
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped fresh dill, tarragon, or chives
  • Salt and black pepper
  • 8 slices whole grain bread or crackers, for serving


A good way to show off all those colorful beets. (Check out the photos on the blog post this recipe is from to see for yourself.) Recipe author Freya Bellin suggests you 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 the beets into quarters and put them in a food processor; pulse the 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 the beets instead. If the beets release a lot of liquid, squeeze them gently with your hands or drain them on paper towels to remove some of the moisture.

Combine the onion, oil, horseradish, lemon juice, capers, and herbs together in a bowl large enough to hold the beets. Fold in the 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 the 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