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!

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

In this post you’ll learn:

Prefer to Watch Instead?

I got you! This recipe is the second recipe in my Easy No-Cook Holiday Appetizers video on YouTube!

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!
  • 🎉 The perfect flavor combination of sweet beets, salty capers, and fresh herbs, with a subtle kick from the red onion. A flavor fiesta!
The classic plating of vegetarian steak tartare using beetroot, quark, walnuts, and parsley, served with rucola and rye crackers.

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.

All ingredients for vegan beetroot tartare with labels on a white marbled background.

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 for a burst of aromatic and savory goodness.
  • Capers: Add a delightful burst of salty flavor.
  • Parsley: Freshly chopped for a pop of color which pairs really well with the beets.

Next, the marinade.

  • Mustard: Adds a zesty kick to the marinade, bringing a tangy and flavorful element. I used dijon mustard but any kind will work. Speaking of Dijon, you might also like my Dijon Mustard Aioli recipe!
  • Balsamic Vinegar: Offers a touch of acidity and sweetness to the marinade, with the flexibility to 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: Kicks up the flavor, so don’t be shy—especially if you’re a fan of that peppery goodness.

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.

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.

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!

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 video at the top of the blog post!

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!

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, or refrain from wearing anything light in color!

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. You could definitely tell the difference: the roasted beets are just way more flavorful!

The only drawback to roasting your beets is that it takes up to 1 hour, excluding the time needed to peel the skin. So the short answer to the question is: it’s really up to you.

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 and this recipe would still take about 15 minutes in total!

Two plates of beetroot tartare, served with yoghurt, rye crackers, walnuts, and more parsley.

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 grater or a food processor for this.

Parsley and capers – Don’t skip the parsley, or the capers! They really add flavor to this dish!

Marinating – For it to absorb the flavours even better, marinate in the fridge for at least 1 hour up to overnight. This also means that this is perfect to prep ahead!

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) as a mould. 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. You can even use apple slices as the base for an even healthier option!

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

Serving Suggestions

  • Rye Crackers: The perfect crunch for this beets tartare, also in scooping your vegan tartare up!
  • Sourdough Slices: Toasted or fresh, sourdough slices add a rustic touch to the dish.
  • 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!

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. When it’s time to eat, you just have to assemble them, which means it’s also a perfect party recipe!

A close-up shot of beetroot tartare next to a schmear of creamy vegan yogurt, served with crackers.

FAQ

Can I use golden beets instead of red beets?

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.

Can I also use canned beets?

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

My beets are falling apart when I remove the form. How can I keep them together?

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!

Can I freeze this beet steak tartare?

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.

My hands stain when cooking with the beets. What should I do?

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.

Sunshine hitting beet tartare with vegan quark, arugula, and rye crackers.

Looking for more Appetizers / Sides Recipes?

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!

My Caramelized Onions and Mushroom recipe is also a versatile one that elevates any meal you make!

Also check out my Kimchi Aioli, Gochujang Aioli, or my Tandoori Mayonnaise recipe for some inspiration on how to jazz up your sauces in as little as 3 minutes!

15-Minute Vegan Beetroot Tartare (Vegetarian Steak Tartare)

Vegan beetroot steak tartare with yoghurt on a bed of arugula, with rye crackers on the side.
This no-cook vegan beetroot tartare is a healthy plant-based twist on the classic beef steak tartare. Quick, gourmet, and made with wholesome ingredients!
Jem @ The Fruity Jem
Cook Time 15 minutes
Total Time 15 minutes
Serving Size 4 servings

Ingredients

Marinade

  • 2 teaspoons mustard
  • 1.5 teaspoon balsamic vinegar sub with red wine or lemon juice
  • 1 Tablespoon maple syrup SKIP if you're roasting your beets – feel free to sub with any other sweetener
  • black pepper to taste you don't have to be shy on this especially if you like black pepper!

Vegetables

  • 4 beets (450g, 1 pound) pre-cooked
  • 1 medium shallot or half small red onion, finely minced
  • 2 Tablespoons capers , roughly chopped
  • ½ cup parsley (30 grams), chopped

Garnish / to Serve

  • walnuts or sunflower seeds toasted and chopped (sub with other nuts or pumpkin seeds)
  • yogurt sub with quark, cashew cream, or yuzu aioli
  • arugula / rucola / rocket salad
  • rye crackers or any other plain crackers of choice

Instructions

Prep Work

  • Peel and finely mince the shallot or red onion, and then the beets. You want to really mince them finely so the flavors blend better together. Then add to a large bowl.
  • Roughly mince the capers, then add to the bowl.

Mixing Time!

  • Now add the mustard and balsamic vinegar. If you're using pre-cooked beets (not roasted beets), add the maple syrup.
  • Add two-third of the chopped parsley, and sprinkle in your black pepper. Mix well so that the beets are well-coated with the marinade/sauce.
    Feel free to add more black pepper here as you taste and adjust.

Serve

  • To serve, use a culinary ring* (see notes below) to shape the beet tartare, lightly packing it.
  • Add a layer of yogurt / vegan quark / cashew cream / yuzu aioli. Then sprinkle the chopped walnuts or sunflower seeds on top, followed by the remaining parsley.
  • Serve with some crunchy rye crackers, or with fresh arugula. Enjoy!
  • For the other version of plating without the culinary ring, see the post and the video above!

Notes

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 grater or a food processor for this.
  • Roasted vs pre-cooked (boiled) beets – If you’d like to roast your beets, either place them in a greased baking dish with cover, or wrap them in aluminium foil. This ensures that the moisture is trapped so you don’t end up with dry beets. Bake in the oven at 190℃ (375℉) for 50-60 minutes until you can pierce the beets with a fork.
    Note that you don’t need to add any maple syrup if you’re using roasted beets since it’s already naturally sweet!
  • Parsley and capers – Don’t skip the parsley, or the capers! They really add flavor to this dish!
  • Marinating – To make the flavors get absorbed 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) as a mould.
    • Or check out the second way of Beetroot Tartare plating that I’ve explained in the blog post above. It’s super easy but look so fancy!
    • Of course, you can also just neatly plate them without any special equipment, it will still be delicious!

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Recipe Rating




2 Comments

  1. Christina says:

    5 stars
    Made this recipe last weekend and we love it. Definitely doesn’t taste like beef tartare but this is a great vegan sub!

  2. 5 stars
    Recipe turned out perfect. All the tips really helped so thank you!