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Roasted Beet Tartare



4 medium size beets

¼ cup plus 1 tablespoon extra-virgin olive oil

Salt and pepper

1 cup mayonnaise

¼ cup Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon finely chopped chives

1 teaspoon finely chopped chervil

White truffle oil, caperberries and baby arugula for garnish



  1. Preheat oven to 400°F. Coat beets with ¼ cup olive oil and season with salt and pepper.
  2. Place beets in a roasting pan, cover with aluminum foil and seal tightly. Roast until tender, about one hour.
  3. Using a paper towel, peel skin off the beets while they’re still warm. Chop each beet into six equal parts and place in a food processor.
  4. Pulse beets on and off, until they’re a very small, even size about the size of a lentil. Remove chopped beet mixture and strain excess moisture using a cheese cloth or fine mesh colander. Set aside to drain.
  5. In a medium size mixing bowl, combine mayonnaise, Worcestershire sauce, Dijon mustard, and 1 tablespoon of olive oil and whisk until smooth.
  6.  Place the drained chopped beets in a bowl and add 3 tablespoons of the sauce, chives, and chervil. Gently mix until the sauce, herbs and beets are thoroughly incorporated. Season to taste with salt and pepper.

To plate:

Spread 1 tablespoon of sauce (using the back of a spoon) in a light layer onto the center of a serving plate. Place a 3″-size round cookie cutter on one side of the sauce. Delicately spoon beet mixture a few tablespoons at a time into the cookie cutter, pressing down lightly to pack and shape the tartar, then gently remove the cutter and add garnish. Season to taste with salt and pepper.

Photo courtesy of Peekamoose Restaurant & Tap Room

Hudson Valley Restaurant Week is back this April 8-21!