Beetartar Recipe

Prepare beets

If you don't have pre-cooked beets, roast whole beets wrapped in foil at 200°C / 400°F for 45–60 minutes until tender. Let cool, peel and trim. Dice cooked beets finely to about 1/8–1/4 inch pieces until you have roughly 3 cups.

Place the diced beets into a medium mixing bowl.

Add the finely minced shallot, chopped capers, chopped cornichons (or pickles) and 2 tablespoons of minced chives to the bowl with the beets. Mix gently to combine.

In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, red wine vinegar, sea salt and black pepper until emulsified.

Pour the dressing over the beet mixture and fold gently until evenly coated. Taste and adjust seasoning — add more lemon for brightness, more salt if needed, or a touch more olive oil for silkiness. Cover and refrigerate for at least 20 minutes to allow flavors to meld.

While the beet mixture chills, mix crème fraîche with 1 teaspoon lemon zest and a pinch of salt in a small bowl. Stir until smooth and chill briefly so it’s cool but not rock-solid.

When ready to plate, use a ring mold (6–7 cm / 2.5-inch) or small spoon to form the tartar. Place the ring on the plate, spoon about 3/4 cup of the beet mixture into the ring and press gently to shape. Carefully lift the ring.

Spoon or pipe about 2–3 tablespoons of the crème fraîche beside or atop the tartar. Sprinkle the snipped chives over the crème fraîche and tartar, add a few microgreens or baby arugula if using.

Finish with a light drizzle of olive oil and a pinch of flaky sea salt over the top for texture and shine.

Toast bread slices brushed lightly with butter or olive oil until golden and crisp. Serve alongside the beet tartar so guests can spread the tartar and crème fraîche on the toasts.

Serve chilled or at cool room temperature. Leftover beet tartar keeps covered in the refrigerator for up to 3 days; crème fraîche will keep separately for up to 4 days.