Roasted Beets and Chèvre Tartare

Beet and Chevre Tartare Salad

Roasted beets with fresh goat cheese is a perfect mouth-watering pairing. Are you a fan of goat cheese? Tangy and salty chèvre with earthy sweet roasted beets creates a simple yet elegant tartare that is absolutely scrumptious! 

Beets and chèvre mixed with lemon juice and olive oil are stacked on a bed of arugula and garnished with chopped walnuts creating a gorgeous appetizer or salad presentation. This tartare is both vibrantly beautiful and tantalizingly tasty. 

Traditional "tartare" is raw fish that is shaped into small stacks or cakes. Most tartares are visually stunning and packed with flavor, so this recipe is a veggie version of tartare formed with an inexpensive stainless steel food ring, perfect for creating stacked foods.

Grab a fork and dig in! What are your favorite recipes featuring beets and chèvre ? Comment below. We would love to hear from you! 


INGREDIENTS (serves 2-3*)

  • 4 small to medium beets, roasted and diced
  • 16 oz chèvre ( fresh goat cheese)
  • 2 handfuls arugula
  • 1 tbsp olive oil**
  • 1 tbsp lemon juice
  • 2 tbsp chopped walnuts
  • salt and pepper to taste 

*Depending on the size of your food ring or mold, you should be able to build 2-3 tartares.

**Using artisan garlic or basil olive oil is even better! 

DIRECTIONS

1. Gently wash beetroots and roast (click here for roasting tips). 

2. While beets are roasting, whisk lemon juice and olive oil in small bowl. Add salt and pepper if desired. 

3. When beets are cooked, remove from oven and let cool enough to handle. Peel and dice beets into very small cubes. 

4. In medium bowl, mix half lemon juice and olive oil dressing with diced beets. Add chèvre and mix well. 

5. Place 1 handful of arugula on each plate. 

6. Build each tartare by placing a food ring (you may also cut off both ends of an aluminum can and use it as a mold) on arugula. Scoop the mixed beets, chèvre, and dressing into the ring and gently pack until the food ring is mostly full. Remove ring before serving. 

7. Drizzle remaining lemon juice and olive oil onto greens and stack. Garnish with chopped walnuts.