The appetizer, Light and fresh

Beet and apple tartare

Name: Beet and apple tartare
Prep time: 25 min
Total time: 35 min
Yield: 6 people
Cuisine: Light and fresh
Ingredients: 500 g Cooked beet; 2 Granny Smith apples; 1 Shallot; 1 bunch Chives; 40 g Shelled hazelnuts; 2 tbsp Grainy mustard; 1 tbsp Cider vinegar; 3 tbsp Hazelnut or canola oil; 1 Lemon; 1 pinch Salt; 1 pinch Pepper

Beet and apple tartare is a vegetarian appetizer for 6 people, served in small spoons. It takes 25 minutes of active work, with the beet base made the night before and the apple added just before guests arrive. Very easy and under a euro per person, it works best with evenly diced ingredients and apple cut at the last minute to stay crisp.

A spoonful of bubblegum pink tartare, crunchy apple and golden toasted hazelnuts, and your guests will ask what meat you chopped up.

For: 6 people
Work: 25 min
Total time: 35 min
Prep: Prepared the day before
Difficulty: Very easy
Cost per person: €0.90
Calories per person: 70 kcalcalculated by Kiloach, your weight coach

Beets marinated overnight in grainy mustard and cider vinegar turn a deep pink and develop a flavor that surprises anyone who only knows beets from the cafeteria tray. Granny Smith apple brings sharp acidity and crunch that plays against the soft beet, while toasted hazelnuts add the nutty note that gives this dish its character.

This is the appetizer for a fall or winter dinner with friends, served in small spoons before a heartier starter or a slow cooked main. It also earns its place on a holiday table next to richer bites, bringing freshness and a color that stands out from the usual smoked salmon.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

The day before 2 steps
The same day Nothing to do
Before the guests arrive 1 step
When it's time to serve 1 step

The night before, dice the beet, season it, let it marinate in the fridge, then toast and crush the hazelnuts. There's nothing to do on the day itself before guests arrive. Right before they show up, cut the apple and mix it with the beet and shallot, then plate the spoons with hazelnuts and chives when it's time to serve.

The ingredients

6 people

Fruits and vegetables

Cooked beet 500 g
Granny Smith apples 2
Shallot 1
Chives 1 bunch
Lemon 1

Pantry

Shelled hazelnuts 40 g
Grainy mustardoften in the pantry 2 tbsp
Cider vinegaroften in the pantry 1 tbsp
Hazelnut or canola oiloften in the pantry 3 tbsp
Saltoften in the pantry 1 pinch
Pepperoften in the pantry 1 pinch

Allergens Mustard, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

Cut the beet into very small, even cubes, mix them with the mustard, vinegar, oil, salt and pepper, then cover and refrigerate.

The smaller and more even the cubes, the more it looks like a real tartare, take your time on the cutting board.
Dry toast the hazelnuts in a skillet, let them cool, then roughly crush them and keep them in a jar.

Rub them in a kitchen towel while still warm, the skins slip right off along with the bitterness.

Before the guests arriveThe last hour, right before the doorbell rings.

Cut the apples into cubes the same size as the beet, drizzle with lemon juice, add the minced shallot, and mix it all into the beet.

Only cut the apple within the two hours before serving, otherwise it browns and loses its crunch.

When it's time to serveThe final touches, right in front of your guests.

Spoon a small amount of tartare into each spoon, scatter with hazelnuts and minced chives.

Serve the spoons on a slate platter, the pink of the beet really stands out against the black.

Our tips to get it right

Drain the cooked beet well before dicing it, otherwise the juice dilutes the seasoning and the tartare turns watery.
Pick plain cooked beet, not the vacuum packed kind with vinegar already added, so you control the acidity from the cider vinegar yourself.
If you're using porcelain spoons instead of plastic ones, plate at the very last minute so the juice doesn't pool on the tray.

The variations

Swap the hazelnuts for toasted sunflower or pumpkin seeds for a nut free version.
Add extra diced Granny Smith and a splash of balsamic vinegar for a brighter, more tangy take.
For a quick version, buy beet already diced and skip the fine knife work, the result is less uniform but tastes just as good.

What to serve it with

A dry, mineral white wine
Blinis or rye bread toasts
A smoked salmon verrine for contrast

Storage

The marinated beet base keeps 2 to 3 days in the fridge in a sealed container. Once the apple is mixed in, eat the tartare within 24 hours to keep its crunch. This tartare doesn't freeze well.

Questions about this recipe

Can raw beet replace cooked beet here?

Yes, but grate it very finely instead of dicing it, since raw beet is much tougher. The flavor will be earthier and less sweet than with cooked beet.

How do you keep the apple from browning before serving?

The lemon juice added right after cutting slows browning well, but it's still best to cut the apple within two hours of serving. Keep it covered in the fridge until then.

What kind of spoon works best for this tartare?

Porcelain or black ceramic spoons really show off the pink of the beet. Clear plastic spoons also work fine for a more casual gathering.

Can this tartare be made for more than 6 people?

Yes, just multiply all the quantities keeping the same proportions. Plan for a bit more time to dice the beet and apple by hand.

Can a beet and apple tartare be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a beet and apple tartare?

Allow 35 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a beet and apple tartare?

About 70 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a beet and apple tartare cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard, tree nuts. Remember to ask your guests about their allergies before putting your menu together.