Ruby Beetroot “Tartare” with Whipped Goat Cheese & Walnut-Dill Crunch 

 

Prep Time: 20 minutes

Cook Time: 5 minutes (to toast walnuts)

Total Time: 25 minutes

Servings: 2–3 as appetizer

Difficulty: Medium

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TIMELESS RECIPES 

An elegant, plant-powered illusion that’s bold, vibrant, and completely unforgettable.

This ruby-red tartare mimics the look of steak, but surprises with earthy sweetness, creamy tang, and a savory crunch.

Courtesy of Chef Zouheir sourced on Facebook October 2025

 

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Ingredients

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For the Beet Tartare

 

2 medium cooked beets, peeled and finely diced 🔪

1 tsp olive oil

½ tsp balsamic vinegar

½ tsp Dijon mustard

Pinch of salt and black pepper

Optional: splash of beet juice for color boost

 

For the Whipped Goat Cheese

 

100g goat cheese

2 tbsp cream cheese

1 tbsp Greek yogurt or sour cream

Zest of ½ lemon 

Pinch of black pepper

 

For the Walnut-Dill Crunch

 

3 tbsp chopped walnuts, lightly toasted

1 tbsp fresh dill, finely chopped

Pinch of flaky sea salt

Optional: 1 tsp fried shallots or crispy onions

 

Method 

 

The beets glisten like jewels, the goat cheese is whipped to cloud-like perfection, and the crunch adds a textural surprise that elevates the whole dish.

 

🔴 In a bowl, gently mix diced beets with olive oil, balsamic, mustard, salt, and pepper. Chill for 10–15 minutes.

 

☁️ Blend goat cheese, cream cheese, yogurt, lemon zest, and pepper until smooth and airy. Set aside.

 

🌿 In a dry pan, lightly toast chopped walnuts. Cool, then mix with dill and flaky salt.

 

🍽 To plate: Use a ring mold or spoon to shape the beet tartare on a small plate. Top or serve alongside a generous dollop of whipped goat cheese.

 

✨ Finish with a hearty sprinkle of the walnut-dill crunch. Garnish with extra dill or microgreens.