Beetroot tartare

Beetroot tartare

Total: 1 hr | Active: 30 Min.
vegetarian, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 339 kcal
, Fat: 25 g
, Carbohydrate: 19 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 raw beetroots
2 tbsp olive oil
¼ tsp salt
¼ tsp cayenne pepper


1 sour apple, cut into cubes
1 shallot, finely chopped
40 g pecan nuts, coarsely chopped
3 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper to taste

To serve

125 g cream cheese with horseradish
3 tbsp plain yoghurt
30 g Micro Greens
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How it's done

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Mix the beetroot and oil, season, spread on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove, leave the beetroot to cool on the tray.


Finely chop the beetroot, mix with the apple, shallot and nuts. Add the balsamic and oil, mix and season.

To serve

Stir the cream cheese and yoghurt until smooth. Plate up the beetroot tartare using a cutter (approx. 8 cm in diameter), garnish with the cream cheese and micro greens.

Good to know
Serve with: Buttered toast.

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