Beet "Tartare"

Beet "Tartare"

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 4

    medium beets (about 1 lb.), scrubbed

  • 3

    tbsp. olive oil

  • Kosher salt and freshly ground black pepper, to taste

  • ¼

    cup balsamic vinegar

  • Zest of 2 oranges

  • Endive leaves, Greek yogurt, and cilantro leaves, for serving


Heat oven to 400°. Place beets, olive oil, salt, and pepper in a 8" square baking dish and cover with foil; cook until tender, 1–1½ hours. When cool enough to handle, peel and roughly chop. Transfer to a food processor; pulse until finely chopped, but not pureed. Transfer to a bowl; stir in vinegar, half the orange zest, salt, and pepper. Serve on endive leaves with a dollop of yogurt, cilantro leaves, and remaining zest.


Facebook Conversations