Beetroot tartare

4 servings

15 minutes

Beet tartare is an exquisite dish inspired by Mediterranean traditions. In Greece, beets are valued for their natural sweetness and rich flavor, which pairs wonderfully with the tang of balsamic vinegar and the freshness of yogurt. Roasted until soft, it transforms into a delicate puree with light citrus notes from orange zest. Serving on chicory leaves adds a slight bitterness that balances the taste. Coriander brings spice and freshness, making each portion perfect. This dish is light yet nutritious, ideal as an appetizer or a light dinner. Beet tartare delights not only with its flavor but also with its color: the rich ruby hue makes it a true centerpiece for any table.

Energy value per serving

• Calories: 264
• Proteins: 6g
• Fats: 16.8g
• Carbohydrates: 21.9g

Ingredients

• Coriander leaves: 20 g
• Beet: 4 pc
• Olive oil: 3 tbsp
• Coarse salt: to taste
• Ground black pepper: to taste
• Orange zest: 70 g
• Endive: 1 head
• Balsamic vinegar: 2 tbsp
• Greek yogurt: 200 g

Cooking steps

1. Preheat the oven to 200 degrees. Wash and scrub the beetroot, place it on a baking sheet, season with salt and pepper, and drizzle with olive oil. Cover with foil and bake for one and a half hours. Then cool down, peel, chop coarsely and blend into a coarse puree. Add vinegar, half of the orange zest, season with salt and pepper.

   Required ingredients:

   • Beet: 4 pieces
   • Coarse salt:  to taste
   • Ground black pepper:  to taste
   • Olive oil: 3 tablespoons
   • Balsamic vinegar: 2 tablespoons
   • Orange zest: 70 g

2. Divide the chicory into leaves and arrange the most beautiful ones on a plate. Place a tablespoon of beet paste on each leaf, drizzle with yogurt, and garnish with cilantro leaves and orange zest.

   Required ingredients:

   • Endive: 1 head
   • Beet: 4 pieces
   • Greek yogurt: 200 g
   • Coriander leaves: 20 g
   • Orange zest: 70 g