Beetroot Tartare

beetroot tartare from above

This Beetroot Tartare is a delicious entrée that would make a great addition to your next dinner party or gathering. It’s savoury and has a really nice, slightly chewy texture thanks to the lightly dehydrated beetroot.

The grated beetroot is mixed with dark miso before it is baked which gives the dish its deep umami flavours. After dehydrating, the beetroot is mixed with common tartare ingredients such as shallots and capers. I also added a little bit of lemon juice and some fresh dill to balance out the savouriness of the beetroot.

To be honest, I don’t think I’ve ever eaten traditional steak tartare. It never appealed to me and I was always too afraid of getting food poisoning. However, I do like the simple plating of tartare dishes and I like beetroot. Thus, I’m more than happy to enjoy a delicious beetroot tartare. Not only can you plate this vegan tartare just as beautifully, this tartare is also a lot friendlier to the environment.

If you are looking for more dishes to share at your upcoming dinner parties, then make sure to check out these recipes:

I hope you enjoy making this recipe. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!


beetroot tartare from the side
beetroot tartare from above

Beetroot Tartare

This beetroot tartare makes a delicious entrée at any dinner party. It's vegan and gluten free.
5 from 3 votes

(Click on the stars to vote!)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Entrée
Cuisine modern, vegan
Servings 1 tartare


  • 200 g beetroot
  • 1/2 tsp dark miso paste
  • 1/2 tsp neutral oil (e.g. rice bran or sunflower oil)
  • 1 tbsp capers
  • 1/2 shallot
  • 1 sprig dill
  • 1/2 tsp olive oil
  • 1 tsp lemon juice
  • salt and pepper to taste


  • Preheat the oven to 180°C fan.
  • Wash, peel and grate the beetroot.
  • Mix the grated beetroot with the dark miso paste and the neutral oil.
  • Thinly spread the beetroot across some baking paper inside a baking tray.
  • Bake the beetroot for 15 minutes at 180°C fan.
  • Once the beetroot is baked, let it cool down slightly. You can also put the beetroot in the fridge at this point and finish off the tartar the next day.
  • Now, chop the capers, shallot and dill and mix them in a bowl.
  • Add the beetroot, lemon juice and olive oil into the bowl and mix everything together.
  • Season the tartare with salt and pepper to taste.
  • To serve, place a round cookie cutter onto a plate. Spoon the tartare into the middle of the cookie cutter and press it down. Once all of the mixture has been added and pressed down, carefully remove the cookie cutter. Enjoy!
Keyword beetroot, capers, dill, miso, shallots
Nutrition Facts
Beetroot Tartare
Amount Per Serving (230 g)
Calories 142 Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 0.7g4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2.2g
Cholesterol 0mg0%
Sodium 621mg27%
Potassium 700mg20%
Carbohydrates 22.4g7%
Fiber 6.4g27%
Sugar 14.7g16%
Protein 4.1g8%
Vitamin A 96IU2%
Vitamin C 13mg16%
Calcium 41.7mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore


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