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.
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.
- Beetroot: 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.
- Endive: 1 head
- Beetroot: 4 pieces
- Greek yoghurt: 200 g
- Cilantro (coriander leaves): 20 g
- Orange zest: 70 g