Beet tartare toasts
Serves: 4-6 as a starter
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Beet tartare toasts
Apple cider vinegar adds a delightful tangy flavour to our plant-based take on beef tartare
Serves: 4-6 as a starter
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
250Kcal
Fat
11gr
Saturates
1gr
Carbs
32gr
Sugars
9gr
Fibre
2gr
Protein
5gr
Salt
1gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 500g trimmed raw beetroot, scrubbed
- 2 small round shallots, very finely chopped
- 1 garlic clove, crushed
- 25g non pareilles capers
- 20g mayonnaise*
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 2½ tbsp olive oil
- 4 slices Kelderman German-style rye bread
- 1 tbsp chopped chives, plus extra to serve
- 1 tbsp chopped dill
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Loosely wrap the trimmed beetroot in foil, then place on a baking tray and roast for 1 hour 30 minutes, until tender (a knife should pierce them easily). Carefully peel back the foil and set aside until the beetroot is cool enough to handle. Rub off the skins, then dice the beetroot very finely.
- Put the shallots, garlic, capers, mayonnaise, cider vinegar, mustard and 1 tablespoon of the oil in a bowl, then stir to combine. Add the beetroot and stir again. Season with salt and black pepper, then set aside to develop in flavour for about 30 minutes.
- Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. Cut the rye bread slices in half, then cut each half diagonally into triangles (you should end up with 16 triangles). Arrange on a baking tray, then brush both sides with the remaining 1½ tablespoons of oil. Bake for 10 minutes, turning carefully halfway, until nicely toasted.
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Stir the herbs through the beetroot mixture, then spoon into a serving bowl and scatter over some extra chopped chives. Serve with the rye toasts alongside for scooping.
*Use vegan mayonnaise, if required.
