Photograph of Beet Tartare by Stefan Wettainen

Beet Tartare

Yield 2 cups



  1. Bring a large pot of salted water to a boil. Add the beets and cook until tender, 30 to 45 minutes, depending on their size and age. Drain, peel, and chop coarsely.
  2. In a mini food processor or spice grinder, whir the horseradish with the cider vinegar until it is grated.
  3. Place the beets in the bowl of a food processor. Add the grated horseradish mixture along with the shallot and pickle and process until finely chopped. Be careful not to make a puree— the tartare should be minced, with some texture.
  4. Transfer the beets to a bowl and stir in the mayonnaise, dill, and salt. Season with pepper to taste. Cover and refrigerate for at least 2 hours before serving.

Recipe by Darra Goldstein at