This no-cook vegan beetroot tartare is a healthy plant-based twist on the classic beef steak tartare. Quick, gourmet, bursting with flavor, and made with wholesome ingredients!

The classic plating of vegetarian steak tartare using beetroot, quark, walnuts, and parsley, served with rucola and rye crackers.

Why You Will Love This Recipe

🌿 A great plant-based alternative to steak tartare which traditionally uses beef. Perfect for all vegetarians and vegans out there!
🌱 Uses whole-food ingredients so you get maximum nutrients
👨‍🍳 Gourmet vibes with easy steps
⏳ Done in 15 minutes!

What is Beet Tartare?

Beet tartare (or beetroot tartare) is a vegan (and vegetarian) spin on the French beef steak tartare recipe. It uses beets instead of beef and is seasoned with a rich marinade of balsamic vinegar and mustard.

Together with the shallot/red onion, capers, and parsley, served with crunchy toasted walnuts and creamy yogurt or cashew cream sauce, it’s a flavorful vegan recipe that is quick to make but also gives that gourmet vibes!

Ingredients

Alright alright, this beet tartare does require some ingredients, but let me take you through them one by one.

First up, the vegetables.

Beets: The star of the show. Use either pre-packed cooked beets, or roast them on your own for maximum flavor!
- P.S. Both shallots and beets are listed in my List of 25 Pink Vegetables so definitely check that out if you’re into pretty produce! 💗
Shallot or Red Onion: Finely chopped.
Capers: Add a delightful burst of salty flavor.
Parsley: For a pop of color which pairs really well with the beets.

Next, the marinade.

Mustard: Adds a zesty kick to the marinade. I used dijon mustard but any kind will work. Speaking of Dijon, you might also like my Dijon Mustard Aioli recipe!
Balsamic Vinegar: Substitute with red wine, apple cider vinegar, or lemon juice.
Maple Syrup: Skip if you’re using roasted beets since roasted beets are sweeter. Can be substituted with your preferred sweetener.
Black Pepper

And lastly, the garnish.

Walnuts or Sunflower Seeds: Chopped and sprinkled for a satisfying crunch. Feel free to swap with your favorite nuts or pumpkin seeds.
Yoghurt, Quark, Cashew Cream, or Yuzu Aioli: This creamy layer provides a luscious finish, enhancing the overall experience!
Rye Crackers: Or any other pain crackers to serve this with.
Rucola/arugula/rocket salad: Some peppery and slightly bitter greens to add an extra dimension to the dish, and of course also for your daily dose of green veggies! 🥗

Step-by-step Instructions

Step 1: Prep Work

Peel and finely mince shallot and beets, ensuring a fine texture for better flavor blending.

Roughly mince capers and add everything to a large mixing bowl.

Finely chopped red onion in a white ramekin.

Finely chopped beets on a bamboo cutting board.

Step 2: Mixing Time!

Add the mustard, maple syrup, and balsamic vinegar. If you’re using roasted beets, SKIP the maple syrup.

Add two-thirds of the parsley and sprinkle some black pepper. Mix thoroughly until the beets are well-coated.

Chopped beets, red onion, and capers in a metal bowl. — 1 – Add the finely chopped beets, shallots, and capers.

Chopped beets, red onion, capers, parsley, and mustard in a large metal bowl. — 1 – Add the finely chopped beets, shallots, and capers.

Step 3: Serving Time!

Option 1: The Classic Plating

Start with a layer of arugula, then place your culinary ring in the middle. Spoon in your beet tartare, lightly packing it.

Layer with (plant-based) yogurt or vegan quark, or make your own cashew cream (which is very similar to my Oil-free Cashew Mayo recipe), or yuzu aioli, then sprinkle with nuts and remaining parsley.

Serve with rye crackers and enjoy this vegan beet tartare!

A bed of arugula on a white plate. — 1 – Add a layer of arugula.

Plating beet tartare using a culinary ring on top of a bed of arugula. — 1 – Add a layer of arugula.

Option 2: Without Culinary Ring

Start by adding a heaping tablespoon of yogurt (or another substitute) to the side of the plate. If your yogurt is a bit lumpy, be sure to give it a quick stir until everything is smooth.

Then press with the back of the spoon, making sure your spoon touches the plate. Then make a curve (kind of the letter C) to create the beautiful shape below. Still confused? Check out the vide!

Then add some arugula to the side of your yoghurt, followed by the beet tartare on top. Sprinkle the nuts and the remaining parsley. Serve with rye crackers or any other crackers on the side, and enjoy!

A nice schmear of plant-based yogurt using a spoon, on a white plate. — 1 – Smear some yoghurt using a spoon. This is actually very easy so check out the video for this!

A nice smear of vegan yogurt with arugula and beet tartare on the side. — 1 – Smear some yoghurt using a spoon. This is actually very easy so check out the video for this!

Prefer to Watch Instead?

Jazzing Up this Recipe: Using Roasted Beets instead of Pre-cooked (Boiled) Beets

If you do have extra time and prefer to use the freshest ingredients possible, try using roasted beets!

To do so, either put them in a greased baking dish (with the lid on) or wrap them in aluminium foil. Bake at 190℃ (375℉) for 50-60 mins until you can pierce them with a fork. Once they’re done and have cooled down, rub off the skin to peel it off.

Just be extra careful when roasting your own beets because they stain even more than pre-cooked beets. So don’t forget to wear your apron!

Is Roasting My Beets Worth the Effort?

When you use roasted beets, the flavor gets concentrated and the beets will get naturally sweeter. This is also why you don’t need to add maple syrup when you’re making roasted beet tartare.

The only drawback to roasting your beets is that it takes up to 1 hour, excluding the time needed to peel the skin.

One quick tip is to roast the beets well ahead, perhaps just before you do your workout, shower, laundry, et cetera. So when it’s time to get cooking, you can get started right away!

Close-up of beetroot tartare with a nice yoghurt swirl, served with rye crackers on a white plate.

Top Tips

Beets – Be sure to finely chop the beets so that the flavor blend better together, and that they will hold their shape nicely. You can also use a box grater or a food processor.
Marinating – For it to absorb the flavours even better, marinate in the fridge for at least 1 hour up to overnight.
Culinary ring – If you don’t have a culinary ring, you can try using a short can from canned vegetables/fruits (similar shape as a tuna can). You can also use a wide plastic bottle as shown here in this YouTube tutorial by CookistWow, or just cut out both ends of an empty drink can.
- Of course, you can also just neatly plate them without any special equipment, this vegan steak tartare will still be delicious!
Beetroot Canapes – Turn them into bite-sized canapes if you’re hosting a party! Use some rye crackers (or any crackers) as the base, layer with your creamy sauce, then top with some beet tartare.

Serving Suggestions

Rye Crackers: The perfect crunch for this beet tartare, also in scooping your vegan tartare up!
Sourdough Slices: Both toasted or fresh are good!
Garlic Bread: Try this Healthy Garlic Bread with Olive Oil recipe, or make one just using regular bread with this Sliced Bread Garlic Bread recipe!
Avocado: Creaminess meets earthy sweetness = a mouthwatering combo 🤤
Vegan feta cheese: Because beets + feta are just so divine!
Other (vegan) cheese of choice
Extra virgin olive oil: Adding a drizzle for that extra shine!

Two white plates with a nice plating of vegetarian beet tartare, served with vegan yogurt and crunchy rye crackers.

Storage and Meal Prep Instructions

Storage: Store any leftover vegan beetroot tartare in an airtight container in the refrigerator. It keeps well for up to 2-3 days. Even better, the flavors tend to meld even more, making it a tasty leftover treat!

Just be sure to only plate it right before serving for maximum freshness.

Meal prep: You can prepare the beet tartare a day in advance, letting it marinate in the fridge.

FAQ

Yes, you can. Just know that it will look different and won’t resemble a beef tartare as closely anymore. The taste will also be slightly different since golden beets are sweeter and less earthy than red beets.

I have not tried this vegetarian tartare recipe using canned beets.

Lightly pack your beets down using a spoon when moulding them. This will keep the shape when you remove the form.

Also be sure to finely chop them!

I know, it might look like a bloody mess when you’re cooking with beets. But don’t worry, rinsing your hands with warm water will do the trick most of the time! Use a mild soap if the stain is persistent and you should be good to go.

No, you cannot freeze this recipe. However, roasted beets freeze well so you can do that and only make the marinade when you’re ready to enjoy this recipe on the day itself.

Looking for More Appetizers?

For more no-cook, easy but fancy recipes, check out my 10-Minute Tomato Carpaccio recipe, or my 15-minute Pineapple Carpaccio recipe. And for the dessert, I highly recommend this 5-Minute Chocolate Covered Peanuts Clusters which only require 2 ingredients!

For a Christmas-themed dish, try my Christmas tree sushi platter which is so fun to make!