Name: Beet Tartare
Yield: 8 servings
Ingredients: 1 lb. baby beets (mix of red and Chioggia), trimmed, scrubbed; 8 garlic cloves, thinly sliced; 1 2-oz. jar capers, drained; ¼ cup extra-virgin olive oil; 1 medium shallot, finely chopped; 2 Tbsp. finely chopped pickled cherry or other hot peppers; 1 Tbsp. mayonnaise; 1 Tbsp. distilled white vinegar; 2 tsp. coarse mustard; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 1 Tbsp. finely chopped parsley, plus leaves for serving; Salted potato chips or pita chips (for serving)

Bowl of beet tartar served with a side of potato chips.

Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by JoJo Li

Not a typo. Boldly seasoned and finely chopped, these beets have the earthy taste of classic beef tartare, and look the part too. Not to mention the fact that they’re about a tenth of the cost per pound for the kind of top quality beef you need when serving meat raw. Use a mix of mostly Chioggia (candy-striped) and some red beets for the most convincing color. We like baby beets here, as they are sweeter and more tender than the larger ones. Serve with potato chips for the perfect crunchy-soft bite.

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What you’ll need

Rimmed Baking Sheet
$33 At Amazon
Mesh Sieve
$16 At Amazon
Small Skillet
$25 $18 At Amazon

Recipe notes

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