Beet Tartare

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Beet Tartare

Recipe by Douglas Piccinnini

  • 4Servings


  • 8 oz. cooked beets
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. mayonnaise
  • 1 tsp. drained, chopped capers
  • 1 tsp. Dijon mustard
  • Dash of hot sauce
  • Pumpernickel toasts
  • Crème fraîche and fresh dill sprigs, for garnish


In large bowl, grate beets. Stir in lemon juice, mayo, capers, mustard and hot sauce; season. Serve on toasts; garnish.