Beet Tartare

The Beet Tartare is a perfect starter for your holiday meals. This vegetarian dish is not only delicious but also pregnant friendly, making it a great option for everyone around your dinner table. It takes less than 20 minutes to prepare and can be easily made a day in advance – just be sure to add the vegetable chips right before serving! This beet tartare will be for sure a hit during your Christmas dinner. Hope you like it as much as I do!

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Beet Tartare

Vegetarian friendly Tartare made with Orzo Pasta, Beets and Apple
Prep Time10 minutes
Cooking Time10 minutes
Total Time20 minutes
Course: Starter
Keyword: beet tartare, starter, vegetarian christmas recipes
Author: Annely
Servings: 4

Adjust servings here:

Equipment

  • 1 Hand blender
  • serving ring or burger press

Ingredients
 

  • 1 red beets (1)
  • 1 red beets (2) for puree
  • 1/2 apple
  • 6 tbsp orzo

VINAIGRETTE

  • olive oil
  • 1/2 orange
  • honey
  • thyme
  • mustard
  • salt & pepper

TOPPING

  • vegetable chips
  • parsley

OPTIONAL

  • sriracha mayonnaise

Instructions

  • Bring water in a pot to boil. Add orzo and a bit of salt and cook for 8–10 minutes on medium-high heat.
  • Discard the water, drain the orzo through a thin sieve and cool the pasta by rinsing it with cold water.
  • Chop the apple into small dice.
  • Chop the red beet (1) into small dice.
  • Add the red beet (2) to a blender and blend until smooth.
  • In a big bowl, combine all ingredients for the vinaigrette; orange juice, mustard, olive oil, honey, thyme, salt and pepper. Mix well.
  • Add the apple dice to the dressing, let it soak for a few minutes.
  • Add to the bowl the beet dice, the orzo and the beet puree. Mix all ingredients.
  • Use a serving ring or burger press. Add roughly 4 tablespoons of the beet-orzo mixture. Press the lid evenly or use the back of a spoon to create an even surface.
  • Break the vegetable chips into spiky pieces. Add the chips to the center, placing the tallest pieces in the center and smaller pieces around.
  • Add 3 or 4 parsley leaves per tartare.
  • OPTIONAL: Add a few drops of sriracha mayonnaise.

Enjoy!