Beet Tartare

From the kitchen of Carly

Jewel-toned beets cut fine and tossed with toasted buckwheat, shallot, and mint, then served over tangy lemon-soured cream. It's bright, earthy, and substantial enough to stand alone as a starter or light main.

Beet Tartare

Nutty buckwheat toasted in olive oil is the secret weapon here, adding a warm crunch that keeps this beet tartare from feeling soft or precious. Sherry vinegar and fresh mint brighten the earthy beets, while a tangy lemon sour cream underneath makes the whole thing feel like a proper plate. Raw beets would work too if roasting feels like a step too far.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 3 tbspolive oil
  • 2 tbspbuckwheat groats
  • 1 lbred and golden beets, peeled and cut into 1/4" dice, roasted
  • 1finely chopped shallot
  • 2 tbspchopped fresh mint
  • 2 tbspSherry vinegar
  • 1Reserved buckwheat and oil
  • 1Salt and pepper
  • 1/2 cupsour cream
  • 1Fresh lemon juice

Instructions

  1. Set a small skillet over medium heat with 3 tablespoons of olive oil and 2 tablespoons of buckwheat groats. Stir them together until the groats turn golden brown, about 4 minutes, then pull the pan off the heat and set aside. In a medium bowl, combine the diced roasted beets, 1 finely chopped shallot, 2 tablespoons of chopped fresh mint, 2 tablespoons of Sherry vinegar, and the reserved buckwheat along with its oil. Toss everything together and season with salt and pepper. Loosen the sour cream with a squeeze of fresh lemon juice until it reaches a pourable consistency, then spread it across the bottom of a serving plate. Spoon the beet mixture on top and finish with a little lemon zest.

Tips from the kitchen

  • Toast the buckwheat in oil until deep golden, not pale, so it tastes toasty and nutty rather than raw and grainy.
  • Dice the roasted beets into pieces small enough to feel like tartare, not chunky dice, so the texture reads fine and composed.
  • Thin the sour cream with lemon juice just before serving so it stays creamy and spoonable, not broken or weeping.
  • If you want hazelnuts instead of buckwheat, toast them coarsely chopped in the same way for nearly the same effect.

Variations

  • Golden beets only, swap the mint for fresh dill and use red wine vinegar instead of Sherry for a sharper, earthier read.
  • Add a raw egg yolk on top of the sour cream for richness and a nod to steak tartare, breaking it into the beets as you eat.
  • Swap the sour cream for crème fraîche thinned with a bit of Dijon and lemon for tangier, more savory ground.
  • Toss the beets with a small dice of crispy beet chips on top for texture that fights back even more.

Make ahead and storage

Keep the beet mixture and sour cream separate in the fridge for up to 3 days. Assemble just before serving so the sour cream stays creamy and the buckwheat crunch doesn't soften.