Ruby Beetroot Tartare with Whipped Goat Cheese & Walnut-Dill Crunch
A vibrant and flavorful tartare made with tender beets, creamy goat cheese, and a crunchy walnut-dill topping, perfect for any occasion.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Beet Tartare
- 2 medium cooked beets, peeled and finely diced Ruby jewels, bursting with earthy sweetness.
- 1 tsp olive oil Adds a hint of fruitiness.
- 1/2 tsp balsamic vinegar Enhances the beets with slight acidity.
- 1/2 tsp Dijon mustard Introduces an engaging kick.
- a pinch salt Amplifies flavors.
- a pinch black pepper Elevates the overall profile.
- optional splash of beet juice for color boost Adds vibrancy.
For the Whipped Goat Cheese
- 100 g goat cheese Creamy and tangy.
- 2 tbsp cream cheese Adds richness.
- 1 tbsp Greek yogurt or sour cream Offers refreshing tang.
- a pinch black pepper Provides subtle warmth.
For the Walnut-Dill Crunch
- 3 tbsp chopped walnuts, lightly toasted Adds crunch and flavor.
- 1 tbsp fresh dill, finely chopped Brings aromatic freshness.
- a pinch flaky sea salt Finishing touch.
- optional 1 tsp fried shallots or crispy onions Adds additional texture.
Instructions
Preparation
- In a mixing bowl, combine the finely diced cooked beets with the olive oil, balsamic vinegar, Dijon mustard, a pinch of salt, and black pepper. Stir gently to ensure the beets are well coated. Allow the mixture to chill in the refrigerator for 10-15 minutes.
- In a food processor or mixing bowl, blend the goat cheese, cream cheese, Greek yogurt, lemon zest, and a pinch of black pepper until smooth and airy.
- Toast the chopped walnuts in a dry pan over medium heat until fragrant and golden brown. Mix the toasted walnuts with fresh dill and flaky salt.
Assembly
- Using a ring mold or the back of a spoon, shape the beet tartare into a neat mound on a small plate. Generously dollop the whipped goat cheese on top.
- Sprinkle the walnut-dill crunch over the top. Garnish with extra dill or microgreens.
Notes
For a lighter version, consider substituting the goat cheese with unsweetened Greek yogurt or a dairy-free alternative. Store leftovers in separate airtight containers.