I didn’t try beets until I was an adult. We never had beets as kids as my dad has a very strong aversion, and there were no beets allowed anywhere near our kitchen. When I tried beets for the first time the flavor was like the subtle fragrance of gardening and earth and I was hooked! Plus the colors! I made this recipe with both golden and red beets, and the golden beets are definitely milder. If you are not a beet enthusiast, try this with golden beets instead of red beets.
Well seasoned, this tartare is lovely when served with crackers, toasted bread, or with lettuce. It will definitely stand out as an appetizer at your next potluck. This is clearly not a vegetarian replacement for beef tartare. It is a completely different dish, and I would argue an even better dish!
The time it takes to roast beets can vary greatly on the size. The small beets I used here took about 30 minutes at 400 degrees, but larger beets the size of a fist can take the longer part of an hour. You’ll know the beets fully roasted when they are fragrant and are tender if pierced with a fork.
The food processor is important here, but you can certainly chop the roasted beets finely with a knife, if you don’t have a food processor. It’s important to not over process the beets in the food processor, so and stop after a few pulses when the beets are about the size of a grain of rice. That way, the tartare will hold together and scoop easily on a cracker!
If you end up over processing, it will end up more like beet puree. No real harm done, it will still be delicious!
If you can find it, fresh horseradish really makes this dish shine. It is a root vegetable and looks similar to a parsnip. Just peel and grate the horseradish and add to taste! The earthiness and richness of the roasted beets is so well paired with the spicy horseradish and balanced with the acid from the lemon juice.
Serve this as an appetizer with crackers and topped with a spoonful of yogurt or sour cream. We’ve also taken this to work as a mid-afternoon snack.
Roasted beet appetizer seasoned with horseradish, lemon, shallots, and dill. Serve with crackers or lettuce as an appetizer or snack. Inspired by Mark Bittman
- 1 large beet or 2-3 small beets about 1 cup
- ¼ cup lemon juice
- ½ shallot
- 1 tbsp fresh grated horseradish or prepared horseradish
- 1 tbsp olive oil
- 1 tsp fresh dill
- Salt and pepper
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Roast beets wrapped in aluminum foil on a baking sheet for 30-60 minutes at 400℉, until fragrant and tender when pierced with fork.
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Let beets sit at room temp until cool enough to handle.
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Pulse beets in the food processor with the rest of the ingredients until beets are rice size. Be careful not to over process.
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Taste and adjust seasonings with more salt, pepper, or lemon juice. Serve with more fresh dill for garnish.